| 129 |
Genomic Analysis of Pathogenic Bacterium, Paeniclostridium sordellii CBA7122 Containing the Highest
|
Frontiers in Pharmacology |
남영도,노성운,김연비,송혜선,정원형,이창수,안승우,이세희,정민영,김태운 |
| 128 |
Maribacter pelagius sp. nov., isolated from seawater
|
International Journal of Systematic and Evolutionary Microbiology |
진민우,김민욱,김준용,노성운,이성재,송혜선,차인태 |
| 127 |
주초침저방(酒醋沈菹方)에 수록된 조선 전기(前前) 김치 제법 연구 - 현전 최초 젓갈김치 기록 내용과 가치를 중심으로 -
|
한국식생활문화학회지 |
박채린,권용민 |
| 126 |
Genomic Analysis of Bacillus Iicheniformis CBA7126 Isolated from a Human Fecal Sample
|
Frontiers in Pharmacology |
이창수,남영도,노성운,김준용,송혜선,김연비,최윤이,윤창만 |
| 125 |
김치의 나트륨과 푸드 패디즘
|
식품과학과 산업 |
박채린 |
| 124 |
Pan-genomic and tranomic analyses of Leuconostoc mesenteroides provide insights into its genom
|
Scientific Reports |
천병희,김경현,이세희,전체옥,전혜희 |
| 123 |
김치공장부산물처리에 따른 아주까리유박의 퇴비화특성 및 시비효과
|
유기물자원화 |
김영선,조성현,이태순,안지예,송혜연,정영배 |
| 122 |
Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of micr
|
Scientific Reports |
박보연,이종희,황혜련,장지윤,홍성욱,이세희,정민영,손성오,박해웅 |
| 121 |
Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products
|
Food Science and Biotechnology |
김성현,정미자,김정균,이상현,강경훈,김상현,이수정,성낙주 |
| 120 |
Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bac
|
LWT-Food Science and Technology |
김상현,김성현,정미자,강경훈,이상현,김승주,김정균 |
