Changes of phytochemical constituents (Isoflavones, flavonols, and phenolic acids) during Cheunggukjang fermentation using potential probiotics Bacillus subtilis CS90.

김현영

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Changes of phytochemical constituents (Isoflavones, flavonols, and phenolic acids) during Cheunggukjang fermentation using potential probiotics Bacillus subtilis CS90.

Authors: 김현영

Issue Date: 28-May-2009

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/66917

Conference Name: MSK’s 50th Anniversary International Symposium on microbiology 2009

Location: 대한민국

metadata.conference.dc.citation.conferenceName: MSK’s 50th Anniversary International Symposium on microbiology 2009

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Appears in Collections: 자연과학대학 > 식품영양학과 > Conference Papers

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