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Author: Ji-Yeon Choe
2 Articles are founded.
High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
Korean J Food Preserv 2019;26(6):642-649.
https://doi.org/10.11002/kjfp.2019.26.6.642
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https://doi.org/10.11002/kjfp.2019.26.6.642
Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum
비알콜 쌀막걸리의 젖산 발효 최적화를 통한 고농도 GABA 생산
비알콜 쌀막걸리의 젖산 발효 최적화를 통한 고농도 GABA 생산
Korean J Food Preserv 2019;26(2):157-164.
https://doi.org/10.11002/kjfp.2019.26.2.157
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https://doi.org/10.11002/kjfp.2019.26.2.157
