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Browsing by Lee, C.K.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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Antioxidant and neuroprotective effects of Doenjang prepared with Rhizopus, Pichia, and Bacillusopen access

Kang, S.J.; Seo, J.Y.; Cho, K.M.; Lee, C.K.; Kim, J.H.; Kim, J.-S.

ArticleIssue Date2016CitationPreventive Nutrition and Food Science, v.21, no.3, pp 221 - 226PublisherKorean Society of Food Science and Nutrition
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Identification of potential bacillus subtilis probiotics from korean soybean paste and their antimicrobial and immune activities

Seo, W.T.; Nam, S.H.; Lee, C.K.; Cho, K.M.

ArticleIssue Date2011CitationJournal of Food Science and Nutrition, v.16, no.1, pp 37 - 44
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