1 |
Quality Characteristics and Physiological Activities of Fermented Soybean by Lactic Acid Bacteria
/ [Song, Hyo-Nam;Jung, Kyung-Sik;] / Korean Journal of Food Science and Technology
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2 |
Isolation and Physiological Characteristics of Microorganisms Producing Extracellular Enzymes from Korean Traditional Soybean Sauce and Soybean Paste
/ [Baek, Seong-Yeol;Yun, Hye-Ju;Choi, Hye-Sun;Koo, Bon-Sung;Yeo, Soo-Hwan;] / Microbiology and Biotechnology Letters
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3 |
Effect of Mixed Soybeans Materials on Qulity Characteristics of Traditional Soybean Paste(Doenjang) during Aging
/ [Kim, Gwi-Young;Moon, Hye-Kyung;Lee, Su-Won;Moon, Jae-Nam;Yoon, Won-Jung;] / Korean journal of food and cookery science
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4 |
Isolation of Fibrinolytic Yeasts from Korean Traditional Fermented Soybean
/ [Yi, Jae-Hyoung;Heo, Nam-Kee;Choi, Byung-Gon;Park, Eun-Hee;Kwun, Se-Young;Kim, Myoung-Dong;Hong, Wun-Pyo;Yeo, Soo-Hwan;Baek, Seong-Yeol;] / Microbiology and Biotechnology Letters
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5 |
Isolation and Characteristics of Microorganisms Producing Extracellular Enzymes from Jeju Traditional Fermented Soybean Paste (Doenjang)
/ [Oh, You-Sung;Park, Ji-Eun;Oh, Hyun-Jeong;Kim, Jung-Hyon;Oh, Myung-Cheol;Oh, Chang-Kyung;Oh, Young-Ju;Lim, Sang-Bin;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang
/ [Lee, Sung-Young;Kim, Ji-Yeun;Baek, Sung-Yeol;Yeo, Soo-Hwan;Koo, Bon-Sung;Park, Hye-Young;Choi, Hye-Sun;] / Korean Journal of Food Science and Technology
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7 |
Isolation and Optimized Culture Conditions of Fibrinolytic Enzyme Producing Strain Isolated from Korean Traditional Soybean Sauce
/ [Baek, Seong-Yeol;Yun, Hye-Ju;Park, Heui-Dong;Yeo, Soo-Hwan;] / Microbiology and Biotechnology Letters
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8 |
Screening of Strains with Fibrinolytic Activity and Angiotensin-converting Enzyme Inhibitory Activity from Doenjang
/ [Kim, Tae-Woon;Kim, Young-Hoon;Jung, Hyun-Ji;Park, Cheon-Seok;Kim, Hae-Yeong;] / Food Science and Biotechnology
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9 |
Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration
/ [Kang, Hye Jeong;Yoo, Jin A;Park, Jung-Mi;Kim, Sang Hee;Song, In Gyu;Choi, Hye Sun;Yoon, Hyang-Sik;] / The Korean Journal of Food And Nutrition
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10 |
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
/ [Lee, Kyung Ha;Choi, Hye Sun;Choi, Yoon Hee;Park, Shin Young;Song, Jin;] / Food Science and Preservation
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