Changes in useful components of Lentinula edodes fermented with vegetable lactic acid bacterials

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버섯

한국버섯학회 (The Korean Society of Mushroom Science)

저자

Hee-Gyeong Jeong(Jangheung Research Institute for Mushroom Industry)
Kyung-Je Kim(Jangheung Research Institute for Mushroom Industry)
Kyeong-Won Yun(Department of Oriental Medicine Resources, Sunchon National University)
Seong-Woo Jin(Jangheung Research Institute for Mushroom Industry)
Young-Woo Koh(Jangheung Research Institute for Mushroom Industry)
Seung-Bin Im(Jangheung Research Institute for Mushroom Industry)
Neul-I Ha(Jangheung Research Institute for Mushroom Industry)
Dong-Hyeon Lee(Jangheung Research Institute for Mushroom Industry)
Dong-Uk Kim(Jangheung Research Institute for Mushroom Industry)
Baul Yang(Research engineer, Imsil Cheese & Food Research Institute)
Min-Gyeol Kim(Research engineer, Imsil Cheese & Food Research Institute)
Yu-Jin Choi(Research engineer, Imsil Cheese & Food Research Institute)
Bok-Seon Kim(Research institute, DAY.N BIO Corp.)
Kyoung-Sun Seo(Jangheung Research Institute for Mushroom Industry) Corresponding author

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