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Author: Na-Young Park

1 Articles are founded.

Fermentative characteristics of yogurt using lactic acid bacteria isolated from Korean traditional fermented food
전통 발효 식품에서 분리한 유산균을 이용한 yogurt 발효특성
Korean J Food Preserv 2017;24(5):707-713.
https://doi.org/10.11002/kjfp.2017.24.5.707
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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