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SCISCIESCOPUS
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

Jeong, Do-Won; Heo, Sojeong; Lee, Bitnara; Lee, Hyundong; Jeong, Keuncheol; Her, Jae-Young; Lee, Kwang-Geun; Lee, Jong-Hoon

ArticleIssue Date2017CitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.262, pp 8 - 13PublisherELSEVIER
SCIESCOPUS
Quality characteristics of soybean fermented by Mucor, Rhizopus, and Aspergillus from mejuopen access

Heo, Sojeong; Park, Junghyun; Lee, Kwang-Geun; Lee, Jong-Hoon; Jeong, Do-Won

ArticleIssue Date2023CitationHeliyon, v.9, no.3, pp 1 - 9PublisherElsevier Ltd
SCISCIESCOPUS
Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development

Jeong, Do-Won; Lee, Bitnara; Her, Jae-Young; Lee, Kwang-Geun; Lee, Jong-Hoon

ArticleIssue Date2016CitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.236, pp 9 - 16PublisherELSEVIER SCIENCE BV
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