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Baek, S.Y., Lee, Y.J., Yun, H.J., Park, H.Y., and Yeo, S.H. 2014. Characterization of alkaline cellulase from Bacillu subtilis 4-1 Isolated from Korean traditional soybean paste. Korean J. Food Preserv. 21, 442-450./
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| 2 |
Yang, S.J., Lee, D.H., Park, H.M., Jung, H.K., Park, C.S., and Hong, J.H. 2014. Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang. Korean J. Food Preserv. 21, 286-293./
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| 3 |
Hur, S. S., B. H. Kang, D. S. Lee, S. H. Lee and J. M. Lee. 2014. Quality characteristics of domestic dried persimmon and imported dried persimmon. Korean Society of Food Preservation 21(1):140-145 (In Korean, with English abstract)./
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| 4 |
Choi YS, Kim SK, Mo EK(2014). Quality characteristics of cookies with acaiberry(Euterpe oleracea Mart.) powder added. Korean J Food Preserv 21(5):661-667./
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| 5 |
Park WP (2014). Quality characteristics of noodles added with Houttuynia cordata Thunb. powder. Korean J Food Preserv 21(1):34-39./
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| 6 |
Choi YS, Kim SK, Mo EK (2014). Quality characteristics of cookies with acaiberry(Euterpe oleracea Mart.) powder added. Korean J food preserv 21(5):661-667./
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| 7 |
Cha SS, Jung HO, Son HK, Lee JJ (2014). Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder. Korean J Food Preserv 21(6):824-830./
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| 8 |
Hong JY, Shin SR, Kong HJ, Choi EM, Woo SC, Lee MH, Yang KM (2014). Antioxidant activity of extracts from soybean and small black bean. Korean J Food Preserv 21(3):404-411./
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| 9 |
Hong JY, Shin SR, Kong HJ, Choi EM, Woo SC, Lee MH, Yang KM (2014). Antioxidant activity of extracts from soybean and small black bean. Korean J Food Preserv 21(3):404-411./
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| 10 |
Hung JY, Shin SR, Kong HJ, Choi EM, Woo SC, Lee MH, Yang KM (2014). Antioxidant activity of extracts from soybean and small black bean. Korean J Food Preserv 21(3):404-411./
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