Nutritional and in vitro antioxidant potential of Cheonggukjang with the various concentrations of Bacillus subtilis (KCTC 13241) during fermentation

Ali, Muhammad Waqas (School of Applied Biosciences, Kyungpook National University) ;
Bilal, Saqib (School of Applied Biosciences, Kyungpook National University) ;
Shahzad, Raheem (School of Applied Biosciences, Kyungpook National University) ;
Adhikari, Bishnu (School of Applied Biosciences, Kyungpook National University) ;
LIM, SooJeong (School of Food Science & Biotechnology, Kyungpook National University) ;
Kim, Il-Doo (International Institute of Agriculture Research & Development, Kyungpook National University) ;
Kim, Byung Oh (School of Food Science & Biotechnology, Kyungpook National University) ;
Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)