Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

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

저자

Hong-Yeop Park(Department of Food Science and Technology, Pukyong National University)
Dae-Gyu Ryu(Department of Food Science and Technology, Pukyong National University)
Eun-Hye Kang(Department of Food Science and Technology, Pukyong National University)
Bo-Geum Kim(Department of Food Science and Technology, Pukyong National University)
Young-Mog Kim(Department of Food Science and Technology, Pukyong National University)

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