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机译:
jgkim@kmucc.kmu.ac.krKim JG, Keimyung Univ, Dept Publ Hlth, Taegu 704701, South Korea;
机译:Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea
机译:PPAR gamma 2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang, a Korean Fermented, Soybean-Based Red Pepper Paste, in Overweight/Obese Subjects: A 12-Week, Double-Blind Randomized Clinical Trial
机译:Development of a Highly Efficient Gene Replacement System for an Industrial Strain of Aspergillus otyzae Used in the Production of Miso, a Japanese Fermented Soybean Paste