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|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|