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Author: Jin Won Kim
1 Articles are founded.
Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성
Myeong Seon Ryu 
, Hee-Jong Yang , Jin Won Kim , Su-Ji Jeong , Seong-Yeop Jeong , Jeong-Seon Eom , Do-Youn Jeong
, Hee-Jong Yang , Jin Won Kim , Su-Ji Jeong , Seong-Yeop Jeong , Jeong-Seon Eom , Do-Youn Jeong
Korean J Food Preserv 2017;24(8):1168-1179.
https://doi.org/10.11002/kjfp.2017.24.8.1168
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https://doi.org/10.11002/kjfp.2017.24.8.1168
