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Author: Seung Mi Kang
1 Articles are founded.
Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
Seung Mi Kang 
, Seon Jeong Kim , Keon Hee Ko , Sanghae Nam
, Seon Jeong Kim , Keon Hee Ko , Sanghae Nam
Korean J Food Preserv 2016;23(3):402-412.
https://doi.org/10.11002/kjfp.2016.23.3.402
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https://doi.org/10.11002/kjfp.2016.23.3.402
