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

Hee-Gyeong Jeong, Kyung-Je Kim, Kyeong-Won Yun, Seong-Woo Jin, Young-Woo Koh, Seung-Bin Im, Neul-I Ha, Dong-Hyeon Lee, Dong-Uk Kim, Baul Yang, Min-Gyeol Kim, Yu-Jin Choi, Bok-Seon Kim, Kyoung-Sun Seo
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/435235
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버섯
제28권 1호 통권48호 (2024.06)
p.63
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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