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Browsing "식품생명공학과" byAuthorKwon D.Y.
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Showing results 1 to 7 of 7
Issue Date
Title
Author(s)
Type
2009
Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis
김영석
Article
2011
Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation
김영석
Article
2008
Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times
김영석
Article
2010
Hypoxanthine levels in human urine serve as a screening indicator for the plasma total cholesterol and low-density lipoprotein modulation activities of fermented red pepper paste
김영석
Article
2009
Isolation of a fermenting microorganism involved in formation of ortho-dihydroxyisoflavones in Doenjang (Korean fermented soybean paste)
박진병
Article
2010
Metabolite profiling of cheonggukjang, a fermented soybean paste, inoculated with various bacillus strains during fermentation
김영석; 심순미
Article
2007
Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis
김영석
Article
1
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