[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality

Yong-Suk Kim

한국식품영양과학회 학술대회발표집

2008 .10

Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

Yang-Ju Son ,  Sun-Hee Kang ,  Jong-Min Ko 외 3명

한국식품과학회지

2017 .02

Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)

Myung-Woo Byun ,  Dong-Ho Kim ,  Hong-Sun Yook 외 2명

Food Science and Biotechnology

2001 .02

Quality Characteristics of Whole Soybean Meju Doenjang Prepared with Addition Times and Contents as Starter

Hyun-Ju Eom ,  Eun Ji Jeong ,  Hyang-Sik Yoon 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation

Dae Seong Yoon ,  Hyun-Hee Yu ,  Yeong Geol Won 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam

Hyeon-Young Kim ,  Gi-Jeong Ha ,  Hee-Jeong Je 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

순창지역 메주 발효 중 미생물과 효소역가의 변화

유진영 ,  김현규

한국식품영양과학회지

1998 .06

Biogenic Amine Formation and Bacterial Contribution in Korean Traditional Fermented Soybean Paste (Doenjang)

Hyun-Hee Yu ,  Won Ho Choi ,  Seon Mi Shin 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

[P8-149] Anti-inflammatory and Anti-cancer Activities of Jeju Traditional Fermented Soybean Paste (Doenjang) with Broccoli

Joon-Ho Hwang ,  Yong-Hwang Kim ,  Hyun-Jeong Oh 외 2명

한국식품영양과학회 학술대회발표집

2009 .11

Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste

Bo-Young Choi ,  Na-Young Gil ,  Shin-Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

쌀을 이용한 된장의 품질특성 및 기호성

정승원 ,  권동진 ,  구민선 외 1명

Applied Biological Chemistry

1994 .01

Comparative analysis of Doenjang (Korean traditional soybean paste) manufactured in Gochang

Hae-Seok Pa ,  k ,  Seung-Wha Jo 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

색상이 개선된 재래식 된장 개발

이시경 ,  김남대 ,  김현진 외 1명

한국식품과학회지

2002 .06

An Approach to Increase Vitamin D₂ Level in Doenjang (Fermented Soybean Paste) using Mushrooms

Han-Seok Choi ,  Mi-Kyum Kim ,  Myung-Kon Kim 외 6명

Food Science and Biotechnology

2005 .12

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

Son ,  Jun-Ho

식품공업

2002 .01

Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성

김종욱 ,  두홍수 ,  권태호 외 2명

Food Science and Preservation

2011 .06

Bacterial Diversity in Commercial and Traditional Soybean paste(Doenjang) Using 16S rRNA Sequence Analysis

Hee Yul Lee ,  Min Ju Ahn ,  Kye Man Cho

한국식품영양과학회 학술대회발표집

2013 .11

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Yeast Diversity in Commercial and Traditional Soybean Paste (Doenjang) Using 26S rRNA Sequence Analysis

Hee Yul Lee ,  Ae Ryeon Lee ,  Kye Man Cho

한국식품영양과학회 학술대회발표집

2012 .10

장려품종 콩을 이용한 메주 및 된장 품질 특성

이가순 ,  이주찬 ,  이종국 외 3명

Food Science and Preservation

2002 .06