Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang-Reference-Cited by-同舟云学术

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Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang

Published:2011-12-31 Issue:6 Volume:43 Page:735-741
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Lee Sung-Young,Kim Ji-Yeun,Baek Sung-Yeol,Yeo Soo-Hwan,Koo Bon-Sung,Park Hye-Young,Choi Hye-Sun

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201111436239379.pdf

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation;Foods;2021-02-09

2. Isolation of Microorganism with High Protease Activity from Doenjang and Production of Doenjang with Isolated Strain;Journal of the Korean Society of Food Science and Nutrition;2021-01-31

3. Peptides and Microorganisms Isolated from Soybean Sources with Antimicrobial Activity;Soybean - Biomass, Yield and Productivity;2019-02-20

4. Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease;Korean Journal of Food Preservation;2017-10

5. Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9;Korean Journal of Food Preservation;2016-12

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