DOCSLIB.ORG
Explore
Sign Up
Log In
Upload
Search
Home
» Tags
» Cheonggukjang
Cheonggukjang
Great Food, Great Stories from Korea
Health Benefits of Fermented Foods and Beverages
Korean Traditional Food: Status, Prospects and Vision for Globalization
Boasting the Food of the Eight Provinces
Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
SUBMISSION to OBJECT to TERMS PROPOSED by the EUROPEAN UNION for PROTECTION AS GEOGRAPHICAL INDICATIONS in AUSTRALIA Submitter N
Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: a Metabolomics Approach
Beneficial Effects of Fermented Soybean Through Ppars Activation in Metabolic Syndrome
Korean Food Manual
31 BAB II 2.1 Perkembangan Budaya Makanan Korea Selatan Pada Bab
Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus Subtilis Capable of Producing a Phenolic Glycoside, Arbutin
Correlation Between Antioxidative Activities and Metabolite Changes During Cheonggukjang Fermentation
Fermentation-Enabled Wellness Foods: a Fresh Perspective
Effects of Bacterial Fermentation on the Biochemical Constituents And
K -FOOD Com Bining Flavor, H Ealth, and N Ature
Soy Sauces of Asia 『Korea's Use of Ganjang』
Hmart-Catalog-All-Of-Item.Pdf
Korean Vocabulary I
Top View
Tofu Soup Combo Special
The Humanistic Understanding of Kimchi
Submission to Object to Terms Proposed by the European Union for Protection As Geographical Indications in Australia
Microbial Transformation of Bioactive Compounds and Production of Ortho-Dihydroxyisoflavones and Glycitein from Natural Fermented Soybean Paste
Gastric Cancer and the Daily Intake of the Major Dish Groups Contributing to Sodium Intake: a Case-Control Study in Korea
Removal of Anti-Nutritional Factors Via Bioprocessing
Cheonggukjang) Isoflavones According to the Sasang Typology
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Time Course Effects of Fermentation on Fatty Acid and Volatile Compound Profiles of Cheonggukjang Using New Soybean Cultivars
History of Uncommon Fermented Soyfoods: 157 References in Chronological Order
Journal 19 03 2021
Imagining National Cuisine: Food, Media, and the Nation
Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions
Characteristics and Antioxidant Effect of Garlic in the Fermentation Of
Review Article Natural Food Additives and Preservatives for Fish-Paste Products: a Review of the Past, Present, and Future States of Research
Trade Mark Inter Partes Decision O/085/21
Utilization of Soybean As Food Stuffs in Korea
Germination and Fermentation of Soybeans: Two Healthy Steps to Release Angiotensin Converting Enzyme Inhibitory Activity Compounds
Bioactive Phenolic Compounds of Soybean (Glycine Max Cv
A New Tool to Reduce Analytical Complexity of Metabolomic Datasets
Bioconversion of Γ-Aminobutyric Acid and Isoflavone Contents During The
Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions
Effect of Fermented Soybean Products Intake on the Overall Immune Safety and Function in Mice