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KMID : 0380620050370050795
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.795 ~ p.800
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Microbiology/Fermentation/Biotechnology : Effects of Licorice (Glycyrrhiza uralensis) Extract Added to Kimchi on Growth and Acid Formation by Lactic Acid Bacteria and on Quality of Kimchi
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고영태/Ko YT
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Abstract
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KEYWORD
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kimchi, Licorice(Glycyrrhiza uralensis) extract, Lactic acid bacteria
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Listed journal information
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