발행물
컨퍼런스
The Commemorative International Conference for the 20th Anniversary of Korean Society of Life Science
2011
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Making of the functional soybean fermented foods using Bacillus subtilis group and it’s analyzed the metabolite (S3_4)
2011 International Symposium & Annual Meeting of the KSABC
Effect of Bitter melon (Momordica charantia) on nuruk-making process and makgeolli quality (PFM-22)
Metagenomic characterization of fermented kanjang reveals predominance of Frmicutes bacteria (PFM-23)
Protective effect of Momordica charantia from nitric oxide-induced inflammation (PBM-64)
2011년 경상대학교 젊은 개척 연구자 주간 기념, 스마트 생물소재 발굴을 위한 전략
Analysis of microbial communities in a Korean traditional fermented foods using molecular-genetic technology