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Author: Kyung Ok Jeong

1 Articles are founded.

Antioxidant activity and physicochemical composition of fermented Vigna angularis using Bacillus subtilis KCCM 11965P
Bacillus subtilis KCCM 11965P를 이용한 붉은팥 발효물의 항산화 활성 및 이화학성분 분석
Kyung Ok Jeong , Keun Su Oh , Kwang Hyun Moon , Dae Geun Kim , So Yeon Im , Eun Ji Lee , Na Ri Kim , Wook Kim , Hae Jin Kim , Jeong Ho Lee
정경옥, 오근수, 문광현, 김대근, 임소연, 이은지, 김나리, 김욱, 김해진, 이정호
Korean J Food Preserv 2017;24(7):975-982.
https://doi.org/10.11002/kjfp.2017.24.7.975
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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