Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

por Ramalingam, Srinivasan, Bahuguna, Ashutosh, Lim, SeMi, Joe, Ah-ryeong, Lee, Jong-Suk, Kim, So-Young, Kim, Myunghee
Publicado 2021

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

por Ramalingam, Srinivasan, Bahuguna, Ashutosh, Lim, SeMi, Joe, Ah-Ryeong, Lee, Jong-Suk, Kim, So-Young, Kim, Myunghee
Publicado 2022

Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines

por Bahuguna, Ashutosh, Kumar, Vishal, Bodkhe, Gajanan, Ramalingam, Srinivasan, Lim, SeMi, Joe, Ah-ryeong, Lee, Jong Suk, Kim, So-Young, Kim, Myunghee
Publicado 2023

Study on the Identification Methods for Effective Microorganisms in Commercially Available Organic Agriculture Materials

por Bahuguna, Ashutosh, Joe, Ah-ryeong, Kumar, Vishal, Lee, Jong Suk, Kim, Sung-Youn, Moon, Ji-Young, Cho, Soon-Kil, Cho, Hyunjeong, Kim, Myunghee
Publicado 2020