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Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extractsopen access

Hong, S.Y.; Jeong, W.J.; Lee, H.Y.; Lee, J.H.; Hwang, C.E.; Kim, S.C.; Joo, O.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.7, pp 863 - 873PublisherKorean Society of Food Preservation
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Properties of cheonggukjang fermented with Bacillus strains with high fibrinolytic activities

Jeong, W.J.; Lee, A.R.; Chun, J.; Cha, J.; Song, Y.-S.; Kim, J.H.

ArticleIssue Date2009CitationJournal of Food Science and Nutrition, v.14, no.3, pp 252 - 259
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