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Publications by Myung-Kon Kim
Fermentation Characteristics of Mulberry (Cudrania Tricuspidata) Fruits Produced Using Microbes Isolated From Traditional Fermented Food, and Development of Fermented Soybean Food
Korean Journal of Food Preservation
Food Science
Related publications
Ochratoxin a Reduction Ability of Biocontrol Agent Bacillus Subtilis Isolated From Korean Traditional Fermented Food Kimchi
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Controlled Fermentation and Preservation of UGBA –An Indigenous Nigerian Fermented Food
SpringerPlus
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Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing
International Journal of Food Properties
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On the Importance of “Traditional Fermented Food” in Southeast Asia
Southeast Asia: History and Culture
Genome Sequence of Lysinibacillus Boronitolerans F1182, Isolated From a Traditional Korean Fermented Soybean Product
Journal of Bacteriology
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Plasmid Analysis in Polyglutamate-Producing Bacillus Strain Isolated From Non-Salty Fermented Soybean Food, "Kinema," in Nepal.
Journal of General and Applied Microbiology
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Biogenic Amines Analysis and Microbial Contribution in Traditional Fermented Food of Douchi
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Construction of a Fermented Food Database
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Contribution of a Fermentation Process Using Bacillus Subtilis (Natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
