2021

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Comprehensive study on bacterial communities, nutrient components, metabolites, and antioxidant activities of traditional cheonggukjang

2021

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Comparison of nutrient components and phytochemicals in Cheonggukjang with mountain-cultivated ginseng by the mixture starters with Bacillus subtilis IDCK40 and Bacillus licheniformis IDCK30

2021

,

Change in γ?aminobutyric acid and phytoestrogen contents and biological activity during the solid fermentation of isoflavone-enriched soybean leaves by single and mixture of starters with lactic acid bacteria

2021

,

Comparison of nutritional constituents and antioxidant activities of ginseng sprout according to different cultivation systems in a plant factory

2021

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Simultaneous bioconversion of CLA, GABA, and isoflavone-aglycones in soy powder yogurt by the treatment with kiwifruit juice and cocktail lactic acid bacteria and their enhanced biological activity