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Author: Sang-Hyun Kim

1 Articles are founded.

Effects of fermented materials with kimchi-derived lactic acid bacteria and plant extracts on digestive enzyme and antioxidant activities
김치 유래 유산균과 식물 추출물을 활용한 발효물이 소화효소 및 항산화 활성에 미치는 영향
Sang-Hyun Kim , SooJung Lee , Sanghyun Lee , Mi Ja Chung
김상현, 이수정, 이상현, 정미자
Food Sci. Preserv. 2025;32(5):952-963.
https://doi.org/10.11002/fsp.2025.32.5.952
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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