연구동향 분석

접종균 속성 발효된장과 시판된장의 품질특성 비교연구 = Comparative Study on the Characteristics of Starter Rapid- Fermented and Commercial Doenjang

이보배 2020년

논문상세정보
인용/피인용
' 접종균 속성 발효된장과 시판된장의 품질특성 비교연구 = Comparative Study on the Characteristics of Starter Rapid- Fermented and Commercial Doenjang' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • aspergillus
  • bacillus subtilis
  • rhizopus oligosporus
  • 속성발효된장
  • 한식 된장
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
241 0

0.0%

' 접종균 속성 발효된장과 시판된장의 품질특성 비교연구 = Comparative Study on the Characteristics of Starter Rapid- Fermented and Commercial Doenjang' 의 참고문헌

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