발행물
컨퍼런스
한국응용생명화학회 국제학술대회
2019
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Comparison in phytochemical constituents (ginsenosides, phenolic acids, and flavonols) of antioxidant activities in above and below grounds of ginseng sprouts for different roasting conditions
2014 International Symposium and Annual Meeting
2014
Total phenolic and Flavonoid Contents and Antioxidant Activities of Cheonggukjang According to Bitter Melon Powder Added Contents
Enhances Effect Antioxidant Activities of Bitter Melon Pickle According to Corn Silk Extract Addition
Isolation of Bacillus sp. from soy fermented foods and Their fermentative characteristics of cheonggukjang
Total Phenolic and Isoflavone Contents and Antioxidant Activities of the Produced Low-Gluten (Ⅱ) Soy Meat According to added of TGA Concentrations