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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Anti-obesity Effect of Beneficial Bacteria and Harmful Components in Ethanol Extract from Korean Traditional Cheonggukjang
한국식품영양과학회 학술대회발표집
2024 .10
Effect of Beneficial Bacteria and Harmful Components in Traditional Soybean Paste on the Anti-inflammatory
한국식품영양과학회 학술대회발표집
2023 .10
Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect
한국식품영양과학회 학술대회발표집
2024 .10
Effect of Beneficial Bacteria and Harmful Components of Traditional Gochujang on the Anti-oxidant and Anti-inflammatory Effects
한국식품영양과학회 학술대회발표집
2024 .10
Effect of Beneficial Bacteria and Hazardous Substances on the Functionality of Traditional Gochujang
한국식품영양과학회 학술대회발표집
2022 .10
Traditional Fermented Soybean (Cheonggukjang): Improves Gut Health
한국식품영양과학회 학술대회발표집
2022 .10
Characteristics of Cheonggukjang Prepared with Various Soybean Cultivars
한국식품영양과학회 학술대회발표집
2019 .10
호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향
한국식품영양학회지
2016 .10
Development of Off Flavor Reduced Korean Traditional Cheonggukjang Inoculated with Bacillus sp.
한국식품영양과학회 학술대회발표집
2016 .10
Screening of Microorganisms for Antibacterial Activity Isolated from Cheonggukjang
한국식품영양과학회 학술대회발표집
2022 .10
Effects of Cheonggukjang Consumption on Intestinal Microbiota in an IBD Animal Model
한국식품영양과학회 학술대회발표집
2024 .10
Complete genome sequence of Bacillus subtilis 1-2 isolated from Cheonggukjang
한국식품영양과학회 학술대회발표집
2024 .10
땅콩 분말을 첨가한 청국장의 품질 특성
Food Science and Preservation
2016 .08
Characterization and Application of Bacillus sp. with Potential Probiotic Activity Isolated from Cheonggukjang
한국식품영양과학회 학술대회발표집
2024 .10
Anti-Obesity Effects of Cheonggukjang Through Modulation of Lipid Metabolism in Diet-Induced Mice Model
한국식품영양과학회 학술대회발표집
2023 .10
Isolation and identification of fibrinolytic enzyme producing strain from Cheonggukjang
한국식품영양과학회 학술대회발표집
2015 .08
Immunomodulatory Effect of Fermented Soybean Products (Cheonggukjang) and Their Related Microorganisms
한국식품영양과학회 학술대회발표집
2016 .10
Comparative analysis of Caracteristics according to Manufacturing Method and Fermentation Process of Cheonggukjang
한국식품영양과학회 학술대회발표집
2023 .10
Development and Validation for the Simultaneous Analysis of Biogenic Amines in Cheonggukjang by LC-MS/MS
한국식품영양과학회 학술대회발표집
2016 .10
Investigation of Quality Characteristics and Safety Ingredients Certified Traditional Foods Doenjang and Cheonggukjang Distributed Domestically
한국식품영양과학회 학술대회발표집
2023 .10
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