Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects |
Jung, Jieun
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jang, Hye Ji (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Eom, Su Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Nam Soon (Department of Food and Nutrition, Baewha Women's University) Lee, Na-Kyoung (Bio/Molecular Informatics Center, Konkuk University) Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
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