English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Makgeollies by Isolated Yeasts from Traditional Makgeollies Myong Je Jeon, Min Kyung Jang, Sol Jee Lee, Sung Hwan Park, Mihyang Kim, Jae Hak Sohn, Han-Seung Lee 4 , Dong-Geun Lee 1,2 and Sang-Hyeon Lee 1,2 * Department of Bioscience and Biotechnology, Graduate School, Silla University, San 1-1, Gwaebop-dong, Sasang-gu, Busan 617-736, Korea Department of Pharmaceutical Engineering, Silla University, Busan 617-736, Korea Department of Food and Nutrition, Silla University, Busan 617-736, Korea Department of Bio-Food Materials, Silla University, Busan 617-736, Korea

Variations of Properties and Microbial Community during Fermentation of Makgeollies by Isolated Yeasts from Traditional Makgeollies