The Antioxidant Effect of Cheonggukjang, Fermented Using the New Strain, Bacillus amyloliquefaciens NBF11-1 (신 균주 Bacillus amyloliquefaciens NBF11-1을 이용하여 발효한 청국장의 항산화효과)
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- Journal of the Korea Academia-Industrial cooperation Society
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- v.16 no.8
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- pp.5343-5350
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- 2015