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Author: Yoon Hee Choi
1 Articles are founded.
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Kyung ha Lee 
, Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
, Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
Korean J Food Preserv 2014;21(1):121-128.
https://doi.org/10.11002/kjfp.2014.21.1.121
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https://doi.org/10.11002/kjfp.2014.21.1.121
