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KMID : 0380620050370030470
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.470 ~ p.473
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Microbiology/Fermentation/Biotechnology : Effect of King Oyster Mushroom (Pleurotus eryngii) Addition on the Quality of Kimchi during Fermentation
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김정한/Kim JH
문미화/정재운/지정현/주영철/Moon MH/Chung JW/Chi JH/Ju YC
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Abstract
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KEYWORD
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king oyster mushroom, Pleurotus eryngii, kimchi, fermentation, blanching, radical scavenging activity
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FullTexts / Linksout information
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Listed journal information
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