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

by Hong, Hyun Hee, Kim, Mina K.
Published in Foods (2020)

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

by Hong, Hyun-Hee, Choi, Hyunjun, Cheon, Seongmin, Lee, Hyun-Gwan, Park, Chungoo
Published in Genome Announc (2017)

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

by 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
Published in Gigascience (2017)

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

by 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
Published in Gigascience (2017)