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Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology
2015 .01
Isolation and characterization of kimchi starter Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for manufacture of commercial kimchi
Journal of Microbiology and Biotechnology
2020 .01
Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology
2024 .03
Comparative Analyses of Kimchi Fermentation Process according to the Leuconostoc mesenteroides Strains as Starters
한국미생물학회 학술대회논문집
2022 .10
Starter Cultures for Kimchi Fermentation
한국미생물학회 학술대회논문집
2015 .04
김치 및 김치 유래 유산균의 건강 기능성에 대한 연구 동향 조사
Journal of Nutrition and Health
2018 .02
최근 10년간 한국인의 지역별 · 소득수준별 김치섭취 변화 : 2005년, 2015년 국민건강영양조사 자료 이용
대한지역사회영양학회지
2017 .04
Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells
Journal of Microbiology and Biotechnology
2024 .01
Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter
Journal of Microbiology and Biotechnology
2018 .01
Some Properties and Microbial Community Changes of Gul (Oyster) Jeotgal during Fermentation
한국미생물·생명공학회지
2019 .01
Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation
Journal of Microbiology and Biotechnology
2019 .01
Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis
Journal of Microbiology and Biotechnology
2016 .01
Are Beneficial Health Effects of Leuconostoc sp. Enough for Development of Probiotic Starter?
한국미생물학회 학술대회논문집
2015 .04
Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses
Journal of Microbiology and Biotechnology
2020 .01
된장 제조를 위한 바로 사용 종균의 개발
한국미생물·생명공학회지
2019 .01
김치 스타터 Leuconostoc mesenteroides GS76 생산 최적화
미생물학회지
2025 .03
Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance
Journal of Microbiology and Biotechnology
2015 .01
Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults : data from the Korea National Health and Nutrition Examination Survey (1998-2012)
Nutrition Research and Practice
2016 .04
Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults : data from the Korea National Health and Nutrition Examination Survey (1998-2012)
Nutrition Research and Practice
2016 .04
겨우살이 물추출물 첨가 김치의 A549 인체 폐암 세포 증식저해 효과
생명과학회지
2017 .12
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