조계만

선택된 필터

전체 358건 중 191번부터 200번까지의 결과를 표시합니다.

2014

Conference

Changes of Antioxidant Activities and Phytoestrogen Contents during Soymilk Fermentation by Small Soybean Cultivars with a Potential Probiotic Lactibacillus plantarum P1201

Conference

Characteristics and Antioxidant Effect of the Different Garlic Concentrations in the Fermentation of Doenjang

Conference

Quality and Antioxidant Characteristics of Elaeagnus multiflora Wine by Thermal Processing of Juice

Conference

Total Phenolic Acids and Isoflavone Contents and Antioxidant Activities of the Produced Soy-meat Using Steamed and Roasted Korean Soybean

Conference

Physicochemical charateristics and antioxidant activities of Korean kiwifruit

Conference

Isolation and Identification of Yeasts from Various Fruit and Fruit Extract Beverage

Conference

Enhancement of Antioxidant Effects and Isoflavone-aglycone Contents during Soy-yogurt Fermentation with a Potential Probiotic Lactobacillus plantarum P1201 by Soybean Cultivars

Article

Methanogenic archaea diversity in Hanwoo (Bos taurus coreanae) rumen fluid, rectal dung, and barn floor manure using a culture-independent method based on mcrA gene sequences

Article

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Article

Fungicide Sensitivity and Characterization of Cobweb Disease on a Pleurotus eryngii Mushroom Crop Caused by Cladobotryum mycophilum

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조계만

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키워드

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선택된 필터

Changes of Antioxidant Activities and Phytoestrogen Contents during Soymilk Fermentation by Small Soybean Cultivars with a Potential Probiotic Lactibacillus plantarum P1201

Characteristics and Antioxidant Effect of the Different Garlic Concentrations in the Fermentation of Doenjang

Quality and Antioxidant Characteristics of Elaeagnus multiflora Wine by Thermal Processing of Juice

Total Phenolic Acids and Isoflavone Contents and Antioxidant Activities of the Produced Soy-meat Using Steamed and Roasted Korean Soybean

Physicochemical charateristics and antioxidant activities of Korean kiwifruit

Isolation and Identification of Yeasts from Various Fruit and Fruit Extract Beverage

Enhancement of Antioxidant Effects and Isoflavone-aglycone Contents during Soy-yogurt Fermentation with a Potential Probiotic Lactobacillus plantarum P1201 by Soybean Cultivars

Methanogenic archaea diversity in Hanwoo (Bos taurus coreanae) rumen fluid, rectal dung, and barn floor manure using a culture-independent method based on mcrA gene sequences

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Fungicide Sensitivity and Characterization of Cobweb Disease on a Pleurotus eryngii Mushroom Crop Caused by Cladobotryum mycophilum