축산식품과학과 산업
- Volume 8 Issue 1
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- Pages.62-63
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- 2019
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- 2287-3686(pISSN)
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- 2635-4594(eISSN)
Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181
인삼 추출 분말과 프로바이오틱 유산균 락토바실러스 플란타룸 NK181을 이용한 요구르트의 특성 및 검증
- Jang, Hye Ji (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
- Jung, Jieun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
- Yu, Hyung-Seok (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
-
Lee, Na-Kyoung
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
;
-
Paik, Hyun-Dong
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
- 장혜지 (건국대학교 축산식품생명공학과) ;
- 정지은 (건국대학교 축산식품생명공학과) ;
- 유형석 (건국대학교 축산식품생명공학과) ;
-
이나경
(건국대학교 축산식품생명공학과)
;
-
백현동
(건국대학교 축산식품생명공학과)
- Published : 2019.05.23
Abstract
Keywords