Enhancement of Total phenolic and Isoflavone-aglycone Contents and Antioxidant activities during Cheonggukjang Fermentation of Brown Soybeans by the Potential Probiotic Bacillus subtilis CSY191(F91)

조계만

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Enhancement of Total phenolic and Isoflavone-aglycone Contents and Antioxidant activities during Cheonggukjang Fermentation of Brown Soybeans by the Potential Probiotic Bacillus subtilis CSY191(F91)

Authors: 조계만

Issue Date: 4-Jul-2013

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/63076

Conference Name: Recent Breakthroughs in Microbial Biotechnology from Bench to Industry

Location: 대한민국

metadata.conference.dc.citation.conferenceName: KMS's 40th Anniversary 2013 International Symposium & Annual Meeting

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Appears in Collections: 농업생명과학대학 > 식품공학부 > Conference Papers

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Cho, Kye Man: 농업생명과학대학 (식품공학부)

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