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

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/378507
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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)