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Fermentation Properties and Increased Health Functionality of Kimchi by Kimchi Lactic Acid Bacteria Starters
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Type
Proceeding
Author
Yeon-Ju Bong (Pusan National University) Kun-Young Park (Pusan National University)
Journal
The korean Society of Food Science and Nutrition 한국식품영양과학회 학술대회발표집 2013 KFN International Symposium and Annual Meeting [초록집]
Published
2013.11
Pages
380 - 380 (1page)

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Fermentation Properties and Increased Health Functionality of Kimchi by Kimchi Lactic Acid Bacteria Starters
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UCI(KEPA) : I410-ECN-0101-2017-594-001242100