Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/04620AB2.svg?ark=w1%2F20260515%2F04620AB2)](https://nobleid.org/work/w1/20260515/04620AB2)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors