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/periodical › Article › Scientific › peer-review

Keywords

@article{97f1bc4257cb42f2a7e106419492d189,

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

keywords = "Aspergillus, Aspergillus oryzae, Aspergillus pseudoglaucus, Fermentation, Meju",

author = "Seung-Beom Hong and Dae-Ho Kim and Samson, {Robert A.}",

year = "2015",

month = sep,

doi = "10.5941/MYCO.2015.43.3.218",

language = "English",

volume = "43",

pages = "218--224",

journal = "Mycobiology",

issn = "1229-8093",

publisher = "Korean Society of Mycology",

number = "3",

}

TY - JOUR

T1 - Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

AU - Hong, Seung-Beom

AU - Kim, Dae-Ho

AU - Samson, Robert A.

PY - 2015/9

Y1 - 2015/9

KW - Aspergillus

KW - Aspergillus oryzae

KW - Aspergillus pseudoglaucus

KW - Fermentation

KW - Meju

U2 - 10.5941/MYCO.2015.43.3.218

DO - 10.5941/MYCO.2015.43.3.218

M3 - Article

SN - 1229-8093

VL - 43

SP - 218

EP - 224

JO - Mycobiology

JF - Mycobiology

IS - 3

ER -