발행물
컨퍼런스
2013 International Meeting of the Federation of Korean Microbiological Societies
2013
,
Selection of Microorganisms for Multiple Starters for fermented Soy Foods
Characteristic and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloqufiecens MJ1-4
The Optimal Fermentative Condition for the Production of Soy-yogurt by a Potential Probiotic Lactobacillus plantarum P1201
The Total Phenolic and Isoflavone Contents and Antioxidant Activity during Soy Milk and Soy-powder Milk Fermentations with Lactobacillus plantarum P1201
A Study on the Production of Domestic Wheat (keumkangmil) Vinegar with Mugwort