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Quality Characteristics of Meju According to Germination Time of Raw Soybean (Glycine max: Hwanggeumkong)

Ung Choi, Yeon-Shin Jeong, Mi Hyang Kim, Nan Hee Lee, Young‐Hyun Hwang

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Key concepts: Germination, Glycine, Chemistry, Fermentation, Food science, Proline, Raw material, Leucine

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Quality Characteristics of Meju According to Germination Time of Raw Soybean (Glycine max: Hwanggeumkong) — Research Paper | ScholarLens