Physicochemical Properties and Antioxidative Activity of Fermented Rhodiola sachalinensis and Korean Red Ginseng Mixture by Lactobacillus acidophilus
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Sung, Su-Kyung
(Korea Food Research Institute)
Rhee, Young-Kyung (Korea Food Research Institute) Cho, Chang-Won (Korea Food Research Institute) Kim, Young-Chan (Korea Food Research Institute) Lee, OK-Hwan (Dept. of Food Science and Biotechnology, Kangwon National University) Hong, Hee-Do (Korea Food Research Institute) |
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