Characterization of Fermented Rice-Bran Using the Lactic Acid Bacteria Weissella koreensis DB1 Derived from Kimchi

Autor:	Song Hee Moon, Hae Choon Chang, Moon So Yoeng
Rok vydání:	2019
Předmět:	chemistry.chemical_compound chemistry biology Arginine Bran Weissella koreensis Fermentation Food science Ornithine biology.organism_classification Bacteria Lactic acid
Zdroj:	The Korean Journal of Community Living Science. 30:543-551
ISSN:	2287-5190 1229-8565
DOI:	10.7856/kjcls.2019.30.4.543
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::719e3333955f4553898db2b6d597f990 https://doi.org/10.7856/kjcls.2019.30.4.543 Zobrazit plný text záznamu