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Seon-Kyeong Han
Seon-Kyeong Han
Kyung Hee University
Biochemistry
Lactic acid
Biology
Fermentation
Bacteria
4
Papers
63
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Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji
2016
Food Science and Biotechnology
Jae Hwan Kim
Jingmei Li
Seon-Kyeong Han
Pei Qin
Jushin Kim
Yeseul Park
Shin-Young Lee
Yeun Hong
Wooki Kim
Hae-Yeong Kim
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Citations (2)
Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste
2016
International Journal of Food Science and Technology
Yeun Hong
Hyun-Ji Jung
Seon-Kyeong Han
Hae-Yeong Kim
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Citations (9)
Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
2015
Journal of Microbiology and Biotechnology
Lenny S. F. Ahmadsah
Sung-Gi Min
Seon-Kyeong Han
Yeun Hong
Hae-Yeong Kim
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Citations (21)
Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
2014
Journal of the Science of Food and Agriculture
Yeun Hong
Hee-Seok Yang
Jingmei Li
Seon-Kyeong Han
Hae-Choon Chang
Hae-Yeong Kim
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Citations (31)
1