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Author: Dae Il Hwang
1 Articles are founded.
Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
Sang-Hyeob Sim 
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
Food Sci. Preserv. 2024;31(2):287-297.
https://doi.org/10.11002/fsp.2024.31.2.287
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https://doi.org/10.11002/fsp.2024.31.2.287
