발행물
컨퍼런스
KMS`s 40th Anniversary 2013 International Symposium & Annual Meeting
2013
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Enhancement of Antioxidant Effect of Korean Black Soybean by Cheonggukjang Fermentation with Potential Probiotic Bacillus subtilis CSY191
Identification of Potential Lactobacillus Plantarum Probiotics from the Fermented Foods for Production of Soymilk
Production of Conjugated Linolic acid (CLA) by the Potential Probiotics Lactobacillus plantarum
Change of total Phenolic and Isoflavone Contents and Antioxidant Activities During Cheonggukjang Fermentation by Bacillus sp. EMD17
International symposium commemorating the 50th anniversary of the Korean Society for Horticultural Science
여주 과실의 비대시기별 비타민 C 함량 및 생리활성(P-1-1)