Effect of Hot Water Extracts from Freshwater Fish on the Production of the Antibacterial Substances of LAB Obtained from Korean Fermented Foods - koreascholar

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Effect of Hot Water Extracts from Freshwater Fish on the Production of the Antibacterial Substances of LAB Obtained from Korean Fermented Foods

Eun-Seo Lim, Jae-Suk Choi, Mi-Ryung Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377476

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한국수산해양기술학회 학술발표대회

2015년 한국수산과학총연합회 추계 국제학술대회 (2015.10)
p.256

한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Mi-Ryung Kim(Department of Food Biotechnology, Silla University)
Jae-Suk Choi(Department of Food Biotechnology, Silla University)
Eun-Seo Lim(Department of Food Science & Nutrition, Tongmyong University)

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