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1
Hypocholesterolemic Effect of Indigenous Dadih Lactic Acid Bacteria by Deconjugation of Bile Salts
Hypocholesterolemic Effect of Indigenous Dadih Lactic Acid Bacteria by Deconjugation of Bile Salts
Usman Pato | Usman Pato | 2004
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2
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Young-Mi Kim | Korean Society of Food Science and Technology | 2004
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3
Fermented Product Development of Cynanchum wilfordii Hemsley by Lactic Acid Bacteria and Bifidobacteria
Fermented Product Development of Cynanchum wilfordii Hemsley by Lactic Acid Bacteria and Bifidobacteria
Ji-Hea Moon | Korean Society of Food Science and Technology | 2004
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4
Evaluation of Fermentation Quality of a Tropical and Temperate Forage Crops Ensiled with Additives of Fermented Juice of Epiphytic Lactic Acid Bacter
Evaluation of Fermentation Quality of a Tropical and Temperate Forage Crops Ensiled with Additives of Fermented Juice of Epiphytic Lactic Acid Bacter
M. S. Yahaya | M. S. Yahaya | 2004
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5
Identification and Deacidification of Lactic Acid Bacteria in Korean Red Wine
Identification and Deacidification of Lactic Acid Bacteria in Korean Red Wine
Sang-Kyun Koh | Korean Society of Food Science and Technology | 2004
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6
Optimized Production of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Optimized Production of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Na-Kyoung Lee | Korean Society of Food Science and Technology | 2004
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7
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Yeong-Soo Park | Korean Society of Food Science and Technology | 2004
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