Antimicrobial Activity and Characteristics of Asparagus Cochinchinensis Fermented With Lactic Acid Bacteria

Autor:	Seungmin Lee, Chung-Yeol Lee, Dong-Seob Kim, Dae Youn Hwang, Su-In Kim, Hong-Joo Son, Hee-Sup Lee
Rok vydání:	2016
Předmět:	Horticulture chemistry.chemical_compound biology Chemistry Asparagus cochinchinensis Fermentation Food science Antimicrobial biology.organism_classification Bacteria Food Science Lactic acid
Zdroj:	Food Engineering Progress. 20:278-284
ISSN:	2288-1247 1226-4768
DOI:	10.13050/foodengprog.2016.20.4.278
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::47633d3eeac97f6ac42b1809f7fa43c6 https://doi.org/10.13050/foodengprog.2016.20.4.278 Zobrazit plný text záznamu