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Enhancement of chitooligosaccharides content in Doenjang (soybean paste) and Kanjang (soysauce) : 된장 및 간장의 chitooligosaccharide 함량의 증대
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- Authors
- Advisor
- 이계호
- Issue Date
- 1999
- Publisher
- 서울대학교 대학원
- Description
- Thesis (master`s)--서울대학교 대학원 :협동과정 농업생물공학전공,1999.
- Language
- English
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000072870
https://hdl.handle.net/10371/39947
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