상세 보기
Change of total Phenolic and Isoflavone Contents and Antioxidant Activities During Cheonggukjang Fermentation by Bacillus sp. EMD17
- 제목
- Change of total Phenolic and Isoflavone Contents and Antioxidant Activities During Cheonggukjang Fermentation by Bacillus sp. EMD17
- 저자
- 조계만
- 발행일
- 2013-07-04
- 학회명
- KMS's 40th Anniversary 2013 International Symposium & Annual Meeting
- 개최국가
- 대한민국