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Making of the functional soybean fermented foods using Bacillus subtilis group and it’s analyzed the metabolite (S3_4)
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 조계만 | - |
| dc.date.accessioned | 2023-08-04T21:42:16Z | - |
| dc.date.available | 2023-08-04T21:42:16Z | - |
| dc.date.issued | 2011-10-27 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/64326 | - |
| dc.title | Making of the functional soybean fermented foods using Bacillus subtilis group and it’s analyzed the metabolite (S3_4) | - |
| dc.type | Conference | - |
| dc.citation.title | New Trends and Advances in Life Science | - |
| dc.citation.conferenceName | The Commemorative International Conference for the 20th Anniversary of Korean Society of Life Science | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | BEXCO Busan | - |
| dc.citation.conferenceDate | 2011-10-27 ~ 2011-10-28 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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