1. Physicochemical quality comparison of commercial Doenjang and traditional green tea Doenjang;Jung;J Korean Soc Food Sci Nutr,2004
2. Quality of soybean paste (Doenjang) prepared with sweet tangle, sea mustard and anchovy powder;Kim;J Korean Soc Food Sci Nutr,2004
3. New trends of studying on potential activities of Doenjang fibrinolytic activity;Kim;Korea Soybean Digest,1998
4. Antioxidant and anticarcinogenic effects of traditional Doenjang during maturation periods;Kwon;Korean J Food Preserv,2004
5. Immunomodulators extracted from Korean-style fermented soybean paste and their function 1 Isolation of B cell mitogen from Korean-style fermented soybean paste;Lee;Korean J Immunol,1997