1. Bacterial community of traditional Doenjang in longevity area and antagonistic effect against Bacillus cereus;Jeon;J Korean Soc Food Sci Nutr,2016
2. Isoflavone distribution and β-glucosidase activity in home-made and factory-produced Doenjang;Lee;Korean J Food Sci Technol,2010
3. Production of Korean traditional soy sauce from Rhizopus stolonifer inoculated grain type Meju;Kim;Korean J Food Sci Technol,1999
4. Characteristics of bacterial-koji and Doenjang (soybean paste) made by using Bacillus subtilis DJI;Chang;Kor J Microbiol Biotechnol,2007
5. Quality characteristics of gamma irradiated-grain shape improved Meju;Kim;Korean J Food Sci Technol,2000