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S13-2 : The Origin of Meju Fungi - Fungal Diversity of Soybean, Rice Straw and Air for Meju Fermentation
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( Dae Ho Kim )
( Seung Beom Hong )
( Jong Kyu Lee )
한국균학회[2014]
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"Research Article : Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea"
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( Robert A Samson )
( Seung Beom Hong )
( Dae Ho Kim )
한국균학회[2015]
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Research Article : The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi
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( Soon Wo Kwon )
( Sun Hwa Kim )
( Seung Beom Hong )
( Jong Kyu Lee )
( Dae Ho Kim )
한국균학회[2015]
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"Aspergillus cumulatus sp. nov., from Rice Straw and Air for Meju Fermentation"
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( Seung-beom Hong )
( Soon Wo Kwon )
( Seon Hwa Kim )
( Jong Kyu Lee )
( Dae Ho Kim )
한국미생물 · 생명공학회[2014]
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