Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)

Myung-Woo Byun ,  Dong-Ho Kim ,  Hong-Sun Yook 외 2명

Food Science and Biotechnology

2001 .02

Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam

Hyeon-Young Kim ,  Gi-Jeong Ha ,  Hee-Jeong Je 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation

Dae Seong Yoon ,  Hyun-Hee Yu ,  Yeong Geol Won 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

Yang-Ju Son ,  Sun-Hee Kang ,  Jong-Min Ko 외 3명

한국식품과학회지

2017 .02

[P6-44] Doenjang (Soybean Paste) Potentailities by Different Fermented Strain of Meju

Deuk Kyun Im ,  Hyun A Lee ,  Chung Ha Lee 외 6명

한국식품영양과학회 학술대회발표집

2005 .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

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

Son ,  Jun-Ho

식품공업

2002 .01

Biogenic Amine Formation and Bacterial Contribution in Korean Traditional Fermented Soybean Paste (Doenjang)

Hyun-Hee Yu ,  Won Ho Choi ,  Seon Mi Shin 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste

Bo-Young Choi ,  Na-Young Gil ,  Shin-Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Comparative analysis of Doenjang (Korean traditional soybean paste) manufactured in Gochang

Hae-Seok Pa ,  k ,  Seung-Wha Jo 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans

Seong Yeong Kim ,  Heung-Soo Son ,  Sung Hoon Oh

Journal of Food Science and Nutrition

2009 .06

An Approach to Increase Vitamin D₂ Level in Doenjang (Fermented Soybean Paste) using Mushrooms

Han-Seok Choi ,  Mi-Kyum Kim ,  Myung-Kon Kim 외 6명

Food Science and Biotechnology

2005 .12

[P8-149] Anti-inflammatory and Anti-cancer Activities of Jeju Traditional Fermented Soybean Paste (Doenjang) with Broccoli

Joon-Ho Hwang ,  Yong-Hwang Kim ,  Hyun-Jeong Oh 외 2명

한국식품영양과학회 학술대회발표집

2009 .11

균주를 달리한 된장의 향기 성분

박정숙 ,  이명렬 ,  김경수 외 1명

한국식품과학회지

1994 .06

Bacterial Diversity in Commercial and Traditional Soybean paste(Doenjang) Using 16S rRNA Sequence Analysis

Hee Yul Lee ,  Min Ju Ahn ,  Kye Man Cho

한국식품영양과학회 학술대회발표집

2013 .11

발아 대두 및 검정콩으로 제조한 된장의 품질 특성

김형은 ,  한송이 ,  정진보 외 2명

한국식품과학회지

2011 .06

Yeast Diversity in Commercial and Traditional Soybean Paste (Doenjang) Using 26S rRNA Sequence Analysis

Hee Yul Lee ,  Ae Ryeon Lee ,  Kye Man Cho

한국식품영양과학회 학술대회발표집

2012 .10

Antioxidant Activity of Doenjang made from Non-GM Soybeans

In Sung Kim ,  Soo Jung Lee ,  Jong Il Chung 외 1명

한국식품영양과학회 학술대회발표집

2013 .11

양식산 굴 첨가가 된장의 품질에 미치는 영향

김진수 ,  허민수

Applied Biological Chemistry

2004 .01