Chemical Changes of Fruit-Vegetable Juice during Mixed Culture Fermentation of Lactic Acid Bacteria Isolated from Kimchi and Yeast (김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙 발효과정중의 주요 성분변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.27 no.6
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- pp.1065-1070
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- 1998