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Material Type: Artigo
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Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storageKim, Ji-Han ; Pyun, Chang-Won ; Hong, Go-Eun ; Kim, Soo-Ki ; Yang, Cheul-Young ; Lee, Chi-Ho한국축산학회지, 2014, 56(6), , pp.1-7 [Periódico revisado por pares]Korea (South): BioMed CentralTexto completo disponível |
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Material Type: Artigo
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Biodegradation of Capsaicin by Bacillus licheniformis SK1230조상범 ; 문형인 ; 홍고은 ; 이치호 ; 김정미 ; 김수기Applied Biological Chemistry, 2014, 57(3), , pp.335-339 [Periódico revisado por pares]한국응용생명화학회Texto completo disponível |
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Material Type: Artigo
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Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency조상범 ; 김정미 ; 유미상 ; 연수정 ; 이치호 ; 김수기Applied Biological Chemistry, 2015, 58(4), , pp.611-616 [Periódico revisado por pares]한국응용생명화학회Texto completo disponível |
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Material Type: Artigo
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Characteristics of Chinese chives (Allium tuberosum) fermented by Leuconostoc mesenteroidesHong, Heeok ; Niu, Kai-Min ; Lee, Jun-Hyeong ; Cho, Sangbuem ; Han, Sung-Gu ; Kim, Soo-KiApplied Biological Chemistry, 2016, 59(3), , pp.349-357 [Periódico revisado por pares]Dordrecht: Springer NetherlandsTexto completo disponível |