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KMID : 0380620110430050655
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.655 ~ p.658
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Characteristic Changes of Galgeuntang Fermented with Lactic Acid Bacteria
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Rhee Young-Kyoung
Kim Mi-hyun
Lee Young-Chul
Ma Jin-Yeul
Cho Chang-Won
Rho Jeong-hae
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Abstract
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KEYWORD
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Lactobacillus, galgeuntang, isoflavone, fermentation
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