C. Lee

发表

jmbReview Overexpression of aprE 2 , a Fibrinolytic Enzyme Gene from Bacillus subtilis CH 3-5 , in Escherichia coli and the Properties of AprE 2

K. Cho, J. H. Kim, Jung-Hye Shin, 2014 .

Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus

S. Kang, Jong-Sang Kim, K. Cho, 2016, Preventive nutrition and food science.

Optimization of Soy Sauce Production Conditions with Black Garlic Extract by Response Surface Methodology

J. H. Kim, Min‐Jung Kang, Jung-Hye Shin, 2016 .

Characteristics and antioxidant effect of garlic in the fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4.

S. Jeong, C. Hwang, K. Cho, 2014, Journal of microbiology and biotechnology.

Identification of Potential Bacillus subtilis Probiotics from Korean Soybean Paste and Their Antimicrobial and Immune Activities

K. Cho, W. Seo, S. Nam, 2011 .

jmbReview Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ 1-4

S. Jeong, C. Hwang, K. Cho, 2014 .

Properties of Doenjang (Soybean Paste) Fermented with Multiple Starters

Hyun-Jin Kim, K. Cho, J. H. Kim, 2014 .

Overexpression of aprE2, a fibrinolytic enzyme gene from Bacillus subtilis CH3-5, in Escherichia coli and the properties of AprE2.

K. Cho, J. H. Kim, Jung-Hye Shin, 2014, Journal of microbiology and biotechnology.

Characterization of a fibrinolytic enzyme secreted by Bacillus amyloliquefaciens CB1 and its gene cloning.

K. Cho, J. H. Kim, Jung-Hye Shin, 2013, Journal of microbiology and biotechnology.

Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract

Min‐Jung Kang, Jung-Hye Shin, H. Sim, 2016 .

Quality characteristics of low salted garlic Doenjang during fermentation

C. Hwang, K. Cho, J. H. Kim, 2014 .