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Enhancement of Antioxidant Effect of Korean Black Soybean by Cheonggukjang Fermentation with Potential Probiotic Bacillus subtilis CSY191
- 제목
- Enhancement of Antioxidant Effect of Korean Black Soybean by Cheonggukjang Fermentation with Potential Probiotic Bacillus subtilis CSY191
- 저자
- 조계만
- 발행일
- 2013-07-04
- 학회명
- KMS's 40th Anniversary 2013 International Symposium & Annual Meeting
- 개최국가
- 대한민국