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Characteristic and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloqufiecens MJ1-4
- Authors
- 조계만
- Issue Date
- 18-Oct-2013
- Conference Name
- Microbiology ; from Basic Science to Applied Technology
- Location
- 대한민국
- metadata.conference.dc.citation.conferenceName
- 2013 International Meeting of the Federation of Korean Microbiological Societies
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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