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피인용 문헌
- Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone vol.25, pp.4, 2018, https://doi.org/10.11002/kjfp.2018.25.4.461
- Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.696
- Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria vol.27, pp.6, 2018, https://doi.org/10.11002/kjfp.2020.27.6.769
- Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’ vol.27, pp.7, 2018, https://doi.org/10.11002/kjfp.2020.27.7.946
- New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods vol.10, pp.7, 2018, https://doi.org/10.3390/foods10071603