미발아 풍산나물콩으로 제조된 청국장의 발효특성 - 심은아(Eun Ah Sim); 문은경(Eun-Gyung Mun); 오병준(Boung-Jun Oh); 정승일(Seung-Il Jeong) (Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2024)
Keywords: 식품과학; Pungsannamul-soybean; fermentation; Cheonggukjang; antioxidant activity; non-germinated