| 1 |
Kang HJ, Kim TW, Jhoo JW, Kim GY. Anti-inflammatory effects of fermented milk supplemented with heat-killed Enterococcus faecalis EF-2001 probiotics. J Dairy Sci Biotechnol. 2020;38:112-120./
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| 2 |
Chon JW, Seo KH, Bae D, Kim B, Jeong D, Song KY. Antibacterial activity of clove oil against foodborne pathogenic bacteria and sensory attributes in clove oil-enriched dairy products: a preliminary study. J Dairy Sci Biotechnol. 2020;38:197-206./
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| 3 |
Chon JW, Seo KH, Bae D, Kim B, Jeong D, Song KY. Antibacterial activity of clove oil against foodborne pathogenic bacteria and sensory attributes in clove oil-enriched dairy products: a preliminary study. J Dairy Sci Biotechnol. 2020;38:197-206./
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| 4 |
Choi JW, Yoon HS, Park SM, Hong CE, Kim JH, Kim JY, et al. Effect of casein phosphopeptides on In vitro solubilization of calcium in fortified cheese pizza. J Dairy Sci Biotechnol. 2020;38:161-167./
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| 5 |
Lim HW, Kim SH, Chon JW, Bae D, Song KY, Jeong D, et al. Comparison of the sanitary conditions of raw milk cheese and pasteurized milk cheese sold in the market: a preliminary study. J Milk Sci Biotechnol. 2019;37:33-39./
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| 6 |
Lim HW, Kim SH, Chon JW, Bae D, Song KY, Jeong D, et al. Comparison of the sanitary conditions of raw milk cheese and pasteurized milk cheese sold in the market: a preliminary study. J Milk Sci Biotechnol. 2019;37:33-39./
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