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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Extending the Shelf life of Kimchi with Lactic Acid Bacteria as a Starter Culture
한국식품영양과학회 학술대회발표집
2015 .08
Changes in microbial community and the function and role of starter cultures in kimchi fermentation
한국식품영양과학회 학술대회발표집
2023 .10
Shelf-life extension of freeze-dried lactic acid bacteria isolated from kimchi
한국식품영양과학회 학술대회발표집
2024 .10
Changes in Quality and Shelf-Life Characteristics of Sikhye Added Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2019 .10
Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits
한국식품영양과학회 학술대회발표집
2017 .10
Analysis of Ginsenosides in fermented Red Ginseng added various Lactic acid bacteria Starter
한국식품영양과학회 학술대회발표집
2022 .10
A novel approach for maintaining the quality and shelf life of fish fillet using cell-free lactic acid bacteria culture
한국수산과학회 양식분과 학술대회
2022 .10
Selection of Kimchi Lactic Acid Bacteria as a Culture Starter for Production of Natural Nitrite Source
한국식품영양과학회 학술대회발표집
2019 .10
Lactic Acid Bacteria and Healthy Aging
한국식품영양과학회 학술대회발표집
2017 .10
Anti-Microbial and Anti-Inflammatory Effects of Differently Prepared-Dead Cells from Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2018 .10
Characterization of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi and Their Effect as a Fermentation Starter for the Green Onion Kimchi
한국식품영양과학회 학술대회발표집
2024 .10
Quality Characteristics and Antioxidant Activity of the Fermentation Product of Fruit and Vegetable Juices by Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2017 .10
Quality Control According to Starter Application in the Non-Sterile Fermentation System Kimchi
한국식품영양과학회 학술대회발표집
2021 .10
High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2016 .10
Selection and characteristics of lactic acid bacteria isolated from Korean traditional food
한국수산과학회 양식분과 학술대회
2016 .10
The Characteristics of Lactic Acid Bacteria Isolated from Kimchi
한국식품영양과학회 학술대회발표집
2022 .10
Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2019 .10
The Effect of Red LED on the Activation and Growth Promotion of Fermentation Starter Cultures
한국식품영양과학회 학술대회발표집
2024 .10
Bioconversion of Nitrogen Oxides in Nitrate-containing Vegetables through The Fermentation Process of Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2022 .10
김치 유산균 Starter를 이용한 저염김치의 발효 특성
한국식품영양학회지
2016 .10
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