[S14-2] Improvement of Health Functions of Ginseng Products by Fermentation

Woo Jin Chun ,  Hwa Jeong ,  Ja Young Kim 외 5명

한국식품영양과학회 학술대회발표집

2010 .10

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits

Heami Sung ,  Mi Ae Bang ,  Seungwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

반응표면분석법을 이용한 오디액의 유산발효 조건 최적화

엄인주 ,  김성호

한국식품영양과학회지

2019 .05

The Lactic Acid Bacteria in Connection with the Fermentation of vegetables

Duk Hyun Cho

한국식품과학회지

1970 .06

The Delay of Ginseng Wine Fermentation : The Effects of Ginseng Extrusion Temperature, Sugar Source, Fermentation Temperature, and Diammonium Phosphate on the Fermentation

Jong-Kyung Lee ,  Da-Wa Jung ,  Chul-Jin Kim 외 1명

Food Science and Biotechnology

2007 .10

Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation

Donghwa Chung ,  Myoung-Dong Kim ,  Dae-Ok Kim 외 2명

Food Science and Biotechnology

2006 .10

Optimum Fermentation Conditions and Fermentation Characteristics of Blueberry Fermentation Liquer

Eun Jung Yim ,  Seung Wha Jo ,  Do Youn Jeong 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Lactobacillus acidophilus NCFM의 배양 및 저장 중 D(-) 및 L(+)-lactic acid의 변화

이경욱 ,  신용국 ,  백승천

한국식품과학회지

1998 .02

A Study on Fermentation Properties of Commercial Kimchi on Fermentation Temperature and Storage Period

Eun Hye Ryu ,  Hae Choon Chang

한국식품영양과학회 학술대회발표집

2013 .11

Optimization for Lactic Acid Fermentation Condition of Blueberry Using Response Surface Methodology

In-Ju Eom ,  In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2018 .10

[P8-315] Characteristics of Lactic Acid Bacteria Isolated from Fermentation Vegetable Juices

Eun-Gyeng Mun ,  Bo-Young Lee ,  Jong-Wook Kim 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Characteristics of Bacteriophages for Lactic Acid Bacteria during Kimchi Fermentation

Young-Duck Lee ,  Bong-Ju Kim ,  Jong-Hyun Pa 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

[P5-25] The Effect of Fermentation on Ascorbic Acid or Citric Acid Treated Ginseng Powder

Hye Ri Shin ,  Young-Chul Lee ,  Kyungtack Kim 외 6명

한국식품영양과학회 학술대회발표집

2009 .11

Optimization for Lactic Acid Fermentation Condition of Jujube Extract using Response Surface Methodology

In-Ju Eom ,  In-Ho Kim ,  Yi-Seul Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature

Moeun Lee ,  Jung-Hee Song ,  Se Hee Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

유산균을 이용한 발효인삼의 ginsenoside 유도체 및 품질특성

강복희 ,  이군재 ,  허상선 외 4명

Food Science and Preservation

2013 .08

Profiling of Fermentative Metabolites in Kimchi: Volatile and Non-volatile Organic Acids

Shim ,  Soon-Mi ,  Kim 외 10명

Applied Biological Chemistry

2012 .01

Effects of Lactic Acid Bacteria Inoculant on Fermentation Quality and in vitro Rumen Fermentation of Total Mixed Ration

Choi ,  Yeon Jae ,  Lee 외 1명

한국초지조사료학회지

2019 .01

효모 종류에 따른 참외의 알코올발효 특성

조용준 ,  박찬우 ,  장세영 외 2명

Food Science and Preservation

2011 .10