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Changes of phytochemical constituents (Isoflavones, flavonols, and phenolic acids) during Cheunggukjang fermentation using potential probiotics Bacillus subtilis CS90.
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김현영 | - |
| dc.date.accessioned | 2023-08-05T05:46:16Z | - |
| dc.date.available | 2023-08-05T05:46:16Z | - |
| dc.date.issued | 2009-05-28 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/66917 | - |
| dc.title | Changes of phytochemical constituents (Isoflavones, flavonols, and phenolic acids) during Cheunggukjang fermentation using potential probiotics Bacillus subtilis CS90. | - |
| dc.type | Conference | - |
| dc.citation.title | MSK’s 50th Anniversary International Symposium on microbiology 2009 | - |
| dc.citation.conferenceName | MSK’s 50th Anniversary International Symposium on microbiology 2009 | - |
| dc.citation.conferencePlace | 대한민국 | - |
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