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CHANGES IN FIBRINOLYTIC AND ANTIOXIDANT ACTIVITIES OF BLACK BEAN-CHUNGGUKJANG DURING FERMENTATION WI
[会议论文] 作者：Jiyeon Chun,
来源：第十四届世界食品科技大会 年份：2008
In order to develop functional Chunggukjang,black bean was fermented with Bacillus subtilis (CH 3-5) and Bacillus amyloliquefaciens (CH 51 and CH 86-1) with fibrinolytic activity.Changes in fibrinolyt...
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