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Changes of phytochemical constituents (Isoflavones, flavonols, and phenolic acids) during Cheunggukjang fermentation using potential probiotics Bacillus subtilis CS90.
- 제목
- Changes of phytochemical constituents (Isoflavones, flavonols, and phenolic acids) during Cheunggukjang fermentation using potential probiotics Bacillus subtilis CS90.
- 저자
- 김현영
- 발행일
- 2009-05-28
- 학회명
- MSK’s 50th Anniversary International Symposium on microbiology 2009
- 개최국가
- 대한민국