In Vitro Assessment of Probiotic Properties for Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food, Kimchi

Autor:	Inonge Noni Siziya, Chi Young Hwang, Jeongin Park, Myung-Ji Seo, Jeonghye Chun, Dong-Ho Seo, Eui-Sang Cho, Deok Jun Yoon, Mibang Kim
Rok vydání:	2020
Předmět:	chemistry.chemical_compound Probiotic biology chemistry law General Medicine Food science biology.organism_classification Fermentation in food processing Bacteria In vitro Lactic acid law.invention
Zdroj:	Current Topic in Lactic Acid Bacteria and Probiotics. 6:17-24
ISSN:	2287-853X
DOI:	10.35732/ctlabp.2020.6.1.17
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::695ca77527c3c0b8d0c14b937316b045 https://doi.org/10.35732/ctlabp.2020.6.1.17 Zobrazit plný text záznamu