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Author: Do-Young Hwang
1 Articles are founded.
Quality characteristics of fermented garlic by various lactic acid bacteria
다양한 유산균으로 제조한 발효마늘의 품질 특성
다양한 유산균으로 제조한 발효마늘의 품질 특성
Doyoung Song 
, Do-Young Hwang , Kyung-Hee Park , Jeom-Leon Park , Seong-Gook Kang , Kyung-Sik Ham
, Do-Young Hwang , Kyung-Hee Park , Jeom-Leon Park , Seong-Gook Kang , Kyung-Sik Ham
Korean J. Food Preserv. 2022;29(2):254-262.
https://doi.org/10.11002/kjfp.2022.29.2.254
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https://doi.org/10.11002/kjfp.2022.29.2.254
