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Author: Myung Hyo Choi
1 Articles are founded.
Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG
MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성
MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성
Jeong Yeon Shin 
, Jung Hye Shin , Min Jung Kang , Myung Hyo Choi , Hee Rin Park , Jine Shang Choi , Won Yeol Bae , Won Tak Seo
, Jung Hye Shin , Min Jung Kang , Myung Hyo Choi , Hee Rin Park , Jine Shang Choi , Won Yeol Bae , Won Tak Seo
Korean J Food Preserv 2017;24(2):254-265.
https://doi.org/10.11002/kjfp.2017.24.2.254
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https://doi.org/10.11002/kjfp.2017.24.2.254
