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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.4 = no.188, 2006년, pp.548 - 553
홍성욱 (연세대학교 생물자원공학과) , 김주영 (연세대학교 의과대학 미생물학교실) , 이봉기 (연세대학교 의과대학 미생물학교실) , 정건섭 (연세대학교 생물자원공학과)
The aim of this study was to produce Chungkookjang-a food produced through fermentation with Bacillus licheniformis E1-that contains an increased concentration of a bacterial biological response modifier (B-BRM). Unfortunately, sensory studies have indicated that B. licheniformis E1-fermented Chungk...
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