Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4 |
Kim, Jeong Hwan
(Division of Applied Life Science BK21, Graduate School, Gyeongsang National University)
Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) Lee, Chang Kwon (Mong-Go Foods Co., Ltd.) Lee, Jin Hwan (National Institute of Chemical Safety, Ministry of Environment) Kim, Gyoung Min (Namhae Garlic Research Institute) Jeong, Seong Hoon (Namhae Garlic Research Institute) Shin, Jeong Hee (Namhae Garlic Research Institute) Kim, Jong Sang (School of Applied Biosciences and Food Science and Biotechnology, Kyungpook National University) Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) |
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