[P8-151] Effects of the hydrolyzed soybean milk and hydrolyzed whole-soybean milk powder supplementation in C57BL/6 mice

Jong-Eun Jeon ,  Ji-Young Choi ,  Seon Min Jeon 외 2명

한국식품영양과학회 학술대회발표집

2008 .10

Volatile Flavor Compounds in Salt-Fermented Fishes on the Market

Yong-Jun Cha

Food Science and Biotechnology

1994 .09

Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung ,  Seo-Jin Chung

Food Science and Biotechnology

2008 .02

[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean

Seon Joo Yu ,  Nam Mi Choi ,  Chung Ho Ryu 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

간장박 가수분해물에서 생성된 반응향 성분의 주성분 분석

차용준 ,  왕문봉 ,  김진현 외 1명

한국식품영양과학회지

2019 .01

Characteristic Flavor Compounds of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .12

Comparison of Volatile Flavor Compounds of Korean Soybean Pastes(Doenjang) Fermented with Different Grain Sources

Sun-Joo Kum ,  Dae-Jin Kang ,  Byung-Se 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Reaction flavor 기술을 이용한 구운 쇠고기향 개발

김기원 ,  백형희

한국식품과학회지

2003 .12

[P6-54] Isolation and Characterization of Novel Bacillus sp. from Soybean Fermented and Soybean Curd Residue

Hyo-Jin Song ,  Eun-Kyung Jang ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .10

Consumption Trends and Prospects of Fermented Soybean Products in Korea

Yong Sik Cho ,  Sang Lae Lee ,  So Young Kim1 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Development of Fermented Soybean Product Sauces (Dressing Type) by Using Excellent Microbes

Yong-Suk Kim

한국식품영양과학회 학술대회발표집

2013 .11

우리 발효 콩을 이용한 기능성 가공제품의 개발

나광출

한국식품영양과학회 학술대회발표집

2013 .11

Estimation on Processing Quality and Functionality of Korean Soybean Fermented Food by Using Fermented Material of Cudrania tricuspidata

Sung Ho Cho

한국식품영양과학회 학술대회발표집

2014 .10

In vitro Antioxidant Effect of Deonjang, Korean Traditional Soybean-Fermented Product, During the Fermentation and Aging process from Steamed Soybeans

Dahee Son ,  Chung Shil Kwak

한국식품영양과학회 학술대회발표집

2014 .10

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

[P1-14] Formation of Roasted Beef flavor Using Hydrolyzed Vegetable Protein (HVP)

Gyu-Hee Lee ,  Byung-Gak Cha ,  Kee-Hyuk Kim

한국식품영양과학회 학술대회발표집

2006 .10

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality

Yong-Suk Kim

한국식품영양과학회 학술대회발표집

2008 .10

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque ,  Md. Azizul ,  Seo 외 9명

Applied Biological Chemistry

2015 .01