Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

por Hong, Hyun Hee, Kim, Mina K.
Publicado 2020

Genome Sequences of Two Shewanella spp. Isolated from the Gut of the Sea Cucumber Apostichopus japonicus (Selenka, 1867)

por Hong, Hyun-Hee, Choi, Hyunjun, Cheon, Seongmin, Lee, Hyun-Gwan, Park, Chungoo
Publicado 2017

Draft genome of the sea cucumber Apostichopus japonicus and genetic polymorphism among color variants

por Jo, Jihoon, Oh, Jooseong, Lee, Hyun-Gwan, Hong, Hyun-Hee, Lee, Sung-Gwon, Cheon, Seongmin, Kern, Elizabeth M A, Jin, Soyeong, Cho, Sung-Jin, Park, Joong-Ki, Park, Chungoo
Publicado 2017

Erratum to: Draft genome of the sea cucumber Apostichopus japonicus and genetic polymorphism among color variants

por Jo, Jihoon, Oh, Jooseong, Lee, Hyun-Gwan, Hong, Hyun-Hee, Lee, Sung-Gwon, Cheon, Seongmin, Kern, Elizabeth M. A., Jin, Soyeong, Cho, Sung-Jin, Park, Joong-Ki, Park, Chungoo
Publicado 2017