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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation
Preventive Nutrition and Food Science
2023 .12
Effect of Leuconostoc mesenteroides subsp. Jonggajibkimchii DRC1506 as Starter on the Fermentation and Quality of Kimchi
한국식품영양과학회 학술대회발표집
2018 .10
Physiological Characteristics of Leuconostoc mesenteroides MKJW Isolated from Kimchi
한국식품영양과학회 학술대회발표집
2020 .10
Anticancer Potential of Fermented Cabbage Extract with Leuconostoc mesenteroides
한국식품영양과학회 학술대회발표집
2024 .10
Vitamin B2 producing of Leuconostoc mesenteroides as Complementary Supplement for Intestinal Inflammation
한국식품영양과학회 학술대회발표집
2023 .10
Analysis of Acid and Bile Tolerance of Leuconostoc Strains Isolated from Kimchi
한국식품영양과학회 학술대회발표집
2018 .10
Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
Development of Probiotic Starter for Industrialization of Health Functional Kimchi
한국식품영양과학회 학술대회발표집
2022 .10
Screening for Characteristics of Strains Isolated from Deep Sea Water when Inoculated into Kimchi
한국식품영양과학회 학술대회발표집
2024 .10
Improved Quality Characteristics of Potato Garaetteok Fermented by Bacillus subtilis and Leuconostoc mesenteroides
한국식품영양과학회 학술대회발표집
2018 .10
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
한국축산식품학회지
2016 .01
Effects of Characteristics of Jeotgal on the Volatile Compound and Quality Properties of Kimchi during Fermentation
한국식품영양과학회 학술대회발표집
2016 .10
Quality Characteristics of Potato Jeungpyeon Fermented by Saccharomyces cerevisiae and Leuconostoc mesenteroides
한국식품영양과학회 학술대회발표집
2017 .10
Chemical profiling of insect-resistant rice shows that geographical variations produce greater differences in chemical composition than genetic modifications
Plant Biotechnology Reports
2023 .02
김치산업의 현황과 발전 방향
식품과학과 산업
2020 .06
Leuconostoc mesenteroides를 이용한 브로콜리 발효물에 의한 Clostridium difficile의 생육 제어
한국식품위생안전성학회지
2017 .01
Metabolic dynamics of kimchi juice fermentation: a comparative study between Leuconostoc and Lactobacillus starters
한국식품영양과학회 학술대회발표집
2024 .10
Extending the Shelf life of Kimchi with Lactic Acid Bacteria as a Starter Culture
한국식품영양과학회 학술대회발표집
2015 .08
Quality Characteristics and Antioxidant Activities of Onion Bread Fermented with Probiotic Leuconostoc mesenteroides MKSR
한국식품영양과학회 학술대회발표집
2019 .10
Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations
한국식품영양과학회 학술대회발표집
2016 .10
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