Quality Characteristics and Antioxidant Activity of the Fermentation Product of Fruit and Vegetable Juices by Lactic Acid Bacteria

Min-Ju Kim ,  Da-Jeong Choe ,  Min-Jung Kang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices

Su-Yeun Kim ,  Eon-Ho Choi

Food Science and Biotechnology

2001 .02

The Lactic Acid Bacteria in Connection with the Fermentation of vegetables

Duk Hyun Cho

한국식품과학회지

1970 .06

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits

Heami Sung ,  Mi Ae Bang ,  Seungwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Probiotic Potential and Enhanced Aroma of Green Vegetable Juice Fermented with Lactic Acid Bacteria

Min Soo Kim ,  Seul-Ah Kim ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2017 .10

과실 및 채소류의 저장에 있어서 Lactic Acid Bacteria 의 이용

김건희 ,  배은경

Food Science and Preservation

1999 .06

Selection and characteristics of lactic acid bacteria isolated from Korean traditional food

JiHyeong Kim ,  JiYoon Lee ,  SeulBitNa Pa 외 3명

한국수산과학회 양식분과 학술대회

2016 .10

Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation

Donghwa Chung ,  Myoung-Dong Kim ,  Dae-Ok Kim 외 2명

Food Science and Biotechnology

2006 .10

젖산발효에 의한 혼합과채음료 제조의 최적화

김수연 ,  최언호

한국식품과학회지

2002 .04

[P5-37] Probiotic Potential of Potato Juice Fermented by Lactic Acid Bacteria

Nam-Jo Kim ,  Hye-Lim Jang ,  Min-Ha Kim 외 6명

한국식품영양과학회 학술대회발표집

2010 .10

Characteristics of Bacteriophages for Lactic Acid Bacteria during Kimchi Fermentation

Young-Duck Lee ,  Bong-Ju Kim ,  Jong-Hyun Pa 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi

Seon-Jae Kim

Food Science and Biotechnology

2005 .08

[P8-316] Characteristics of Lactic Acid Bacteria Isolated from human colostrums

Eun-Gyeng Mun ,  Bo-Young Lee ,  Ju Kim 외 3명

한국식품영양과학회 학술대회발표집

2010 .10

[P8-244] Antioxidant and anticancer activities of fermented onion juice using lactic acid bacteria

Yoon Seon Hwang ,  Kyoung Jun Han ,  Seung Jun Lee 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

[P5-29] Antioxidant Potential of Lactic Acid Bacteria Isolated from Kimchi

In-Kyung Cho ,  Ju-Youn Shin ,  In-Sook An 외 1명

한국식품영양과학회 학술대회발표집

2008 .10

김치의 위생학적 우수성

김용석 ,  신동화

한국식품위생안전성학회지

2008 .01

Physicochemical Properties and Antioxidant Activities of Fermented Radish Juice by Lactic Acid Bacteria

Eun-Ji Kim ,  Sung-Ho Cho ,  Seung Wha Jo 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Kimchi

Eun A Choi ,  Hae Choon Chang

한국식품영양과학회 학술대회발표집

2013 .11

Selection of Starter Cultures and Optimum Conditions for Lactic Acid Fermentation of Onion

You-Jung Choi ,  Chan-Ick Cheigh ,  Su-Woo Kim 외 8명

Food Science and Biotechnology

2009 .10

Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt

Yeong-Soo Pa ,  k ,  Do-Youn Jeong 외 2명

Food Science and Biotechnology

2004 .10