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전통 된장으로부터 분리한 항균물질 생산 Bacillus subtilis의 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유현순 | - |
| dc.contributor.author | 손미예 | - |
| dc.contributor.author | 조수정 | - |
| dc.contributor.author | 박석규 | - |
| dc.contributor.author | 이상원 | - |
| dc.date.accessioned | 2022-12-27T07:05:35Z | - |
| dc.date.available | 2022-12-27T07:05:35Z | - |
| dc.date.issued | 2007 | - |
| dc.identifier.issn | 2468-0834 | - |
| dc.identifier.issn | 2468-0842 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/28520 | - |
| dc.format.extent | 8 | - |
| dc.publisher | 한국응용생명화학회 | - |
| dc.title | 전통 된장으로부터 분리한 항균물질 생산 Bacillus subtilis의 특성 | - |
| dc.title.alternative | Characterization of Antibacterial Substance - Producing Bacillus subtilisIsolated from Traditional Doenjang | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.bibliographicCitation | Applied Biological Chemistry, v.50, no.2, pp 87 - 94 | - |
| dc.citation.title | Applied Biological Chemistry | - |
| dc.citation.volume | 50 | - |
| dc.citation.number | 2 | - |
| dc.citation.startPage | 87 | - |
| dc.citation.endPage | 94 | - |
| dc.identifier.kciid | ART001068214 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.subject.keywordAuthor | Bacillus subtilis HS25 | - |
| dc.subject.keywordAuthor | .. | - |
| dc.subject.keywordAuthor | .... | - |
| dc.subject.keywordAuthor | .... | - |
| dc.subject.keywordAuthor | ....... . | - |
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Collections - 자연과학대학 > Department of Pharmaceutical Engineering > Journal Articles
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