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Author: Soon-Young Kwon

1 Articles are founded.

Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum
오미자(Schizandra chinensis) 열매 추출물의 Lactobacillus plantarum 젖산발효를 통한 고농도 GABA 함유 발효음료 제조
Hyo-Seon Lee , Soon-Young Kwon , Syng-Ook Lee , Sam-Pin Lee
이효선, 권순영, 이승욱, 이삼빈
Korean J Food Preserv 2016;23(3):326-334.
https://doi.org/10.11002/kjfp.2016.23.3.326
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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