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Studies on the N-compounds during Chung-Kook-Jang Meju Fermentation (1) -Changes of Soybean Protein during Chung-Kook-Jang Meju Fermentation-

Ke-In Park

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Key concepts: Fermentation, Chemistry, Bacillus subtilis, Food science, Proteolytic enzymes, Enzyme, Biochemistry, Bacteria

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Studies on the N-compounds during Chung-Kook-Jang Meju Fermentation (1) -Changes of Soybean Protein during Chung-Kook-Jang Meju Fermentation- — Research Paper | ScholarLens