Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

Seung-Beom Hong, Dae-Ho Kim, Robert A. Samson

    Research output: Contribution to journal/periodicalArticleScientificpeer-review

    Original languageEnglish
    Pages (from-to)218-224
    JournalMycobiology
    Volume43
    Issue number3
    DOIs
    Publication statusPublished - Sep 2015

    Keywords

    • Aspergillus
    • Aspergillus oryzae
    • Aspergillus pseudoglaucus
    • Fermentation
    • Meju

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