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Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production.
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- Foods, 2020, v. 9, n. 8, p. 975, doi. 10.3390/foods9080975
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- Article
State-of-the-art housekeeping proteins for quantitative western blotting: Revisiting the first draft of the human proteome.
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- Proteomics, 2016, v. 16, n. 13, p. 1863, doi. 10.1002/pmic.201500344
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- Article
A guide to phylotranscriptomic analysis for phycologists.
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- Algae, 2021, v. 36, n. 4, p. 333, doi. 10.4490/algae.2021.36.12.7
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- Article
The exceptionally large genome of the harmful red tide dinoflagellate Cochlodinium polykrikoides Margalef (Dinophyceae): determination by flow cytometry.
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- Algae, 2016, v. 31, n. 4, p. 373, doi. 10.4490/algae.2016.31.12.6
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- Article
Draft genome of the sea cucumber Apostichopus japonicus and genetic polymorphism among color variants.
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- GigaScience, 2017, v. 6, n. 1, p. 1, doi. 10.1093/gigascience/giw006
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- Article
Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water‐based and soybean‐based model system.
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- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12567
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- Article
Identification and sequencing of the gene encoding DNA methyltransferase 3 (DNMT3) from sea cucumber, Apostichopus japonicus.
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- Molecular Biology Reports, 2019, v. 46, n. 4, p. 3791, doi. 10.1007/s11033-019-04821-8
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- Article