Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by Lactobacillus plantarum Strains Isolated from Kimchi (김치 유래 Lactobacillus plantarum을 이용한 팽화 검은콩 발효물의 제조 및 품질특성)
-
- Journal of Food Hygiene and Safety
- /
- v.35 no.6
- /
- pp.618-629
- /
- 2020