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Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species

Eun-Suk Jung, Haeng-Ran Kim, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.519-528

DOI:https://doi.org/10.7318/KJFC/2022.37.6.519
Open abstract
Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

Yeon Jeong Lee, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.566-575

DOI:https://doi.org/10.7318/KJFC/2017.32.6.566
Open abstract
Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions

Min jung You, Nam-Soon Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.643-651

DOI:https://doi.org/10.7318/KJFC/2016.31.6.643
Open abstract
Study on Quality Characteristics of Fish Paste Containing cheonggukjang Powder

Bock-Hee Park, Hee-Sook Cho, Seoung-Hee Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.213-219

DOI:https://doi.org/10.7318/KJFC/2015.30.2.213
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