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Author: So-Young Lee
1 Articles are founded.
Increased qualities and in vitro anticancer effects of ‘Doenjang’ fermented in ‘Onggi’
옹기에서 발효된 된장의 품질 및 in vitro 항암 기능성
옹기에서 발효된 된장의 품질 및 in vitro 항암 기능성
Jong-Hyun Lee, Yaung-Iee Lim 
, So-Young Lee , Jong-Hee Kim , Kun-Young Park
, So-Young Lee , Jong-Hee Kim , Kun-Young Park
Korean J. Food Preserv. 2020;27(3):346-355.
https://doi.org/10.11002/kjfp.2020.27.3.346
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https://doi.org/10.11002/kjfp.2020.27.3.346
