Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 21 Issue 1
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- Pages.54-59
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- 1992
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Characteristics of ${\beta}-Galactosidase$ Produced from Lactobacillus acidophilus
Lactobacillus acidophilus가 생성하는 ${\beta}-Galactosidase$ 의 성질
- Kim, Soon-Dong (Dept. of Food Science and Technology, Hyosung Women's University) ;
- Jang, Kyung-Sook (Dept. of Food Science, Kyungsan University) ;
- Oh, Young-Ae (Dept. of Food Science and Technology, Hyosung Women's University) ;
- Kim, Mee-Jung (Dept. of Food Science and Technology, Hyosung Women's University) ;
- Kang, Meung-Su (Dept. of Food Science and Technology, Hyosung Women's University) ;
- Lee, Meung-Suk (Dept. of Food Science and Technology, Hyosung Women's University) ;
- Kim, Mee-Hyang (Dept. of Food Science and Technology, Hyosung Women's University)
- 김순동 (효성여자대학교 식품가공학과) ;
- 장경숙 (경산대학교 식품과학과) ;
- 오영애 (효성여자대학교 식품가공학과) ;
- 김미정 (효성여자대학교 식품가공학과) ;
- 강명수 (효성여자대학교 식품가공학과) ;
- 이명숙 (효성여자대학교 식품가공학과) ;
- 김미향 (효성여자대학교 식품가공학과)
- Published : 1992.03.01
Abstract
The characteristics of endogenous and exogenous
Lactobacillus acidophilus를 이용한 배추김치 제조 연구의 일환으로 이 균이 생성하는, 김치의 연화와 밀접한 관련이 있는 효소의 하나인
Keywords