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Change of total Phenolic and Isoflavone Contents and Antioxidant Activities During Cheonggukjang Fermentation by Bacillus sp. EMD17
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 조계만 | - |
| dc.date.accessioned | 2023-08-04T16:46:34Z | - |
| dc.date.available | 2023-08-04T16:46:34Z | - |
| dc.date.issued | 2013-07-04 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/63080 | - |
| dc.title | Change of total Phenolic and Isoflavone Contents and Antioxidant Activities During Cheonggukjang Fermentation by Bacillus sp. EMD17 | - |
| dc.type | Conference | - |
| dc.citation.title | Recent Breakthroughs in Microbial Biotechnology from Bench to Industry | - |
| dc.citation.conferenceName | KMS's 40th Anniversary 2013 International Symposium & Annual Meeting | - |
| dc.citation.conferencePlace | 대한민국 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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