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Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional Chungkukjang.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M191, doi. 10.1111/j.1365-2621.2005.tb07187.x
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Quality of chungkukjangs prepared with various Bacillus strains.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 587, doi. 10.1111/j.1365-2621.2006.01279.x
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- Article
Effects of cheonggukjang containing arrowroot isoflavones on bone metabolism in ovariectomized rats.
- Published in:
- Food Science & Biotechnology, 2011, v. 20, n. 2, p. 335, doi. 10.1007/s10068-011-0047-0
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- Article