Physiological Functionality of Nuruk, Makgeolli and Cheonggukjang Made with Fungi and Bacteria isolated from Korean Traditional Fermented Foods |
Jang, In-Taek
(Department of Biomedicinal Science and Biotechnology, Pachai University)
Kang, Min-Gu (Department of Biomedicinal Science and Biotechnology, Pachai University) Yi, Sung-Hun (Korea Food Research Institute) Lim, Sung-Il (Korea Food Research Institute) Kim, Hye-Ryun (Korea Food Research Institute) Ahn, Byung-Hak (Korea Food Research Institute) Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Pachai University) |
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