jmbReview Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ 1-4
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S. Jeong | C. Hwang | K. Cho | J. H. Kim | Jin Hwan Lee | Jong Sang Kim | G. Kim | C. Lee | J. Shin
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S. Jeong | C. Hwang | K. Cho | J. H. Kim | Jin Hwan Lee | Jong Sang Kim | G. Kim | C. Lee | J. Shin