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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2006.2
- 수록면
- 19 - 23 (5page)
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목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
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Change of Antioxidant Activities during Cheonggukjang Fermentation by Soybean Cultivars
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[P8-209] Anti-oxidative potential of Cheonggukjang prepared with different varieties of soybean
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Antioxidative Activity of Cheonggukjang Fermented with Bacillus Strains
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Production of Cheonggukjang by Using a Recombinant Bacillus licheniformis Strain
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2009 .03
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Taste Composition and Biological Activities of Cheonggukjang Containing Rubus coreanum
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발효 균주에 따른 청국장의 발효특성
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Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food
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UCI(KEPA) : I410-ECN-0101-2013-573-001161427