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Author: Eun Ho Jang

2 Articles are founded.

Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality
Bacillus subtilis와 Lactobacillus acidophilus 복합사용이 청국장 품질특성에 미치는 영향 연구
Eun Ho Jang, Donghun Nam, Ha Gyoon Na, Ki-Hyo Jang
장은호, 남동훈, 나하균, 장기효
Korean J Food Preserv 2018;25(5):527-534.
https://doi.org/10.11002/kjfp.2018.25.5.527
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Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter
Lactobacillus acidophilus KCTC 3925균을 종균으로 사용한 차가버섯 청국장의 품질특성 및 isoflavone 함량 변화
Ha Gyoon Na, Eun Ho Jang, Dong Hun Nam, Min-Ah Kim, Mi-Ja Kim, Eun Hwa Sohn, Hyun Dong Kim, Ki-Hyo Jang
나하균, 장은호, 남동훈, 김민아, 김미자, 손은화, 김현동, 장기효
Korean J Food Preserv 2018;25(2):221-228.
https://doi.org/10.11002/kjfp.2018.25.2.221
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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