2013

,

Antioxidant Activities and Changes of trans-Resveratrol and indigestible oligosaccharides on Fermentation Periods in Cheonggukjang

2013

,

Isolation of a Bacillus amyloliquefaciens EMD17 with Antimicrobial and Fibrinolytic Activity from Cheonggukjang

2013

,

Optimal Condition for production of Lower Gluten Soy-meat and Its Quality Charateristics

2013

,

Total Phenolic Acid and Isoflavone Contents and Antioxidant Activity of the produced soy-meat using Korean whole soybean

2013

,

Change of Yeast Communities during Fermentation of Mugwort Extract Beverage Using 26S rRNA Sequence