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Showing results 1 to 4 of 4

Issue DateTitleAuthor(s)Type
2009Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food이종미; 김영석Article
2009Changes of isoflavones and fatty acids in Eoyukjang, a traditional Korean fermented soysauce prepared under the ground in a pot or an incubator이종미; 김영석Article
2008Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi이종미; 김영석; 조미숙; 이상미Article
2007Characterization of volatile components in Eoyuk-jang이종미; 김영석; 조미숙Article
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