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Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species

Eun-Suk Jung, Haeng-Ran Kim, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.519-528

DOI:https://doi.org/10.7318/KJFC/2022.37.6.519 Download PDF Export Citation
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Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

Yeon Jeong Lee, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.566-575

DOI:https://doi.org/10.7318/KJFC/2017.32.6.566 Download PDF Export Citation
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Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain

Byeong-Gi Baeg, Jung-Il Cho, Eun-Woo Moon, Jung-Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.233-240

DOI:https://doi.org/10.7318/KJFC/2015.30.2.233 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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- E-mail: foodculture@food-culture.or.kr