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MeSH:(Soybeans)

1.Effects of Delayed Test, Hemolysis and Turbidity on Measurement of PT and aPTT.

Hi Jeong KWON ; Eun Joo SEO ; Ki Ouk MIN ; Byung Kee KIM

Korean Journal of Clinical Pathology 2002;22(1):1-3

2.Consumers' Response and Purchasing of Traditional Fermented Foods Marketed in Taejon.

Nam Sook KOO

Korean Journal of Community Nutrition 1997;2(3):388-395

3.Study on the Development and Evaluation of Validity of Salty Taste Assessment Tool.

Eun Kyung SHIN ; Hye Jin LEE ; Moon Young AHN ; Yeon Kyung LEE

The Korean Journal of Nutrition 2008;41(2):184-191

5.Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production

Balqis Pisol ; Noriham Abdullah ; Khalilah Abdul Khalil ; Lilis Nuraida

Malaysian Journal of Microbiology 2015;11(4):358-364

6.Occurrence of Soybean Sleeping Blight Caused by Septogloeum sojae in Korea.

Sung Kee HONG ; Hyo Won CHOI ; Young Kee LEE ; Sang Yeob LEE ; Hong Sik SHIM

Mycobiology 2012;40(4):265-267

8.Silencing GmATG10 results in activation of immune responses in soybean.

Tao ZHOU ; Meiyan YE ; Tianyao LIU ; Hujiao LAN ; Said Masoud HASHIMI ; Wei GUO ; Jianzhong LIU

Chinese Journal of Biotechnology 2023;39(2):586-602

9.Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product.

Jin Ho BAEK ; Kum Kang SO ; Yo Han KO ; Jung Mi KIM ; Dae Hyuk KIM

Mycobiology 2014;42(3):291-295

10.Development and Evaluation of Weaning Foods Using Locally Available Nutritious Fruits in Bangladesh

Satter MA ; Jabin S ; Abedin N ; Islam MP ; Parvin R ; Dhali M ; Amin MZ

Malaysian Journal of Nutrition 2014;20(1):83-92

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