Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2017.10a
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- Pages.314-314
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- 2017
Nutritional and in vitro antioxidant potential of Cheonggukjang with the various concentrations of Bacillus subtilis (KCTC 13241) during fermentation
- Ali, Muhammad Waqas (School of Applied Biosciences, Kyungpook National University) ;
- Bilal, Saqib (School of Applied Biosciences, Kyungpook National University) ;
- Shahzad, Raheem (School of Applied Biosciences, Kyungpook National University) ;
- Adhikari, Bishnu (School of Applied Biosciences, Kyungpook National University) ;
- LIM, SooJeong (School of Food Science & Biotechnology, Kyungpook National University) ;
- Kim, Il-Doo (International Institute of Agriculture Research & Development, Kyungpook National University) ;
- Kim, Byung Oh (School of Food Science & Biotechnology, Kyungpook National University) ;
- Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)
- Published : 2017.10.19
Abstract
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