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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
  • Eun-Seo Lim(Department of Food Science & Nutrition, Tongmyong University)
  • Jae-Suk Choi(Department of Food Biotechnology, Silla University)
  • Mi-Ryung Kim(Department of Food Biotechnology, Silla University)
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Eun-Seo Lim, Jae-Suk Choi, Mi-Ryung Kim. (2015). Effect of Hot Water Extracts from Freshwater Fish on the Production of the Antibacterial Substances of LAB Obtained from Korean Fermented Foods. 한국수산해양기술학회(구 한국어업기술학회) 2015년 한국수산과학총연합회 추계 국제학술대회, 256-256.

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