Quality Characteristics of the Myungran-Jeot with Saccharina japonica Water Extract Fermented by Lactic Acid Bacteria |
Hwang, Ji-Young
(Department of Food Science & Technology, Dong-Eui University)
Jang, Jong-Soo (Research and Development Institute, Deok-Hwa Food) Ryu, Dae-Gyu (Department of Food Science & Technology, Pukyong National University) Kim, Kyung Tae (Department of Food Science & Technology, Dong-Eui University) Huh, Man Kyu (Department of Food Science & Technology, Dong-Eui University) Eom, Sung-Hwan (Department of Food Science & Technology, Dong-Eui University) |
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