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Physicochemical and Functional Properties of Yeast-Fermented Cabbage.
Chun, Ahhyeon; Paik, So Jeong; Park, Jongbeom; Kim, Ryeongeun; Park, Sujeong; Jung, Sung Keun; Kim, Soo Rin.
Afiliación
  • Chun A; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Paik SJ; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Park J; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Kim R; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Park S; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Jung SK; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
  • Kim SR; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
J Microbiol Biotechnol ; 33(10): 1329-1336, 2023 Oct 28.
Article en En | MEDLINE | ID: mdl-37463863
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Brassica Límite: Animals Idioma: En Revista: J Microbiol Biotechnol Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Brassica Límite: Animals Idioma: En Revista: J Microbiol Biotechnol Año: 2023 Tipo del documento: Article