Showing results 1 to 4 of 4
Issue Date | Title | Author(s) | Type |
---|---|---|---|
2009 | Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food | 이종미; 김영석 | Article |
2009 | Changes of isoflavones and fatty acids in Eoyukjang, a traditional Korean fermented soysauce prepared under the ground in a pot or an incubator | 이종미; 김영석 | Article |
2008 | Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi | 이종미; 김영석; 조미숙; 이상미 | Article |
2007 | Characterization of volatile components in Eoyuk-jang | 이종미; 김영석; 조미숙 | Article |