chungkookjang
National Institutes of Health
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This study was carried out to investigate the characteristics of white soybean Chungkookjang fermented by Bacillus subtilis D7…
Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non…
The purpose of this study was to investigate the effects of dietary Chungkookjang (Korean fermented soybean) powder on blood…