발행물
컨퍼런스
2014 International Symposium and Annual Meeting of the KSABC
2014
,
Characteristics and Antioxidant Effect of the Different Garlic Concentrations in the Fermentation of Doenjang
Total Phenolic Acids and Isoflavone Contents and Antioxidant Activities of the Produced Soy-meat Using Steamed and Roasted Korean Soybean
Changes of Antioxidant Activities and Phytoestrogen Contents during Soymilk Fermentation by Small Soybean Cultivars with a Potential Probiotic Lactibacillus plantarum P1201
Enhancement of Antioxidant Effects and Isoflavone-aglycone Contents during Soy-yogurt Fermentation with a Potential Probiotic Lactobacillus plantarum P1201 by Soybean Cultivars
Physicochemical charateristics and antioxidant activities of Korean kiwifruit