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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Screening and Characterization of Bacillus Strains as Potential Starter Cultures for the Fermentation of Doenjang, a Korean Fermented Soybean Paste
한국미생물학회 학술대회논문집
2015 .04
Comparison of Microbial Community Using Traditional Fermented Doenjang and Gochujang Products Produced in Korea
한국미생물학회 학술대회논문집
2020 .10
지역별 전통된장과 개량된장의 품질특성
한국식품조리과학회지
2016 .01
연령에 따른 여성들의 된장에 대한 인식과 이용실태 : 대구지역 중심으로
동아시아식생활학회지
2016 .08
Chemical Characterization of Oligosaccharides in Fermented Soybean Paste, Doenjang and Soy sauce, Ganjang
한국분석과학회 학술대회
2019 .11
Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities
Journal of Microbiology and Biotechnology
2020 .01
Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang
Journal of Microbiology and Biotechnology
2024 .04
Flavoring Properties of Bacterial and Yeast Strains Isolated from Korean Fermented Soybean Foods (Doenjang and Ganjang)
한국미생물학회 학술대회논문집
2019 .04
Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis
Journal of Microbiology and Biotechnology
2017 .01
Metagenomic Analysis for Mapping Microbial Communities of Traditional Korean Fermented Foods
한국미생물학회 학술대회논문집
2017 .04
Development and validation of UHPLC-MS/MS method for simultaneous quantification of 15 monosaccharides in Korean fermented soybean paste
한국분석과학회 학술대회
2022 .11
Development and validation of UHPLC-MS/MS method for simultaneous quantification of 15 monosaccharides in Korean fermented soybean paste
한국분석과학회 학술대회
2022 .11
전통장류에 대한 일부 초등학생 대상 영양교육의 효과
한국식품조리과학회지
2015 .01
발효차의 미생물 대사체 분석에 관한 연구
동아시아식생활학회지
2021 .04
Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet
Nutrition Research and Practice
2015 .06
Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet
Nutrition Research and Practice
2015 .06
Microbial Metabolite in Metabolic Diseases and Drug Responses
한국미생물학회 학술대회논문집
2021 .08
Safety Assessment Systems for Microbial Starters Derived from Fermented Foods
Journal of Microbiology and Biotechnology
2022 .10
Microbial Niches in Raw Ingredients Determine Microbial Community Assembly during Kimchi Fermentation
한국미생물학회 학술대회논문집
2020 .10
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