Physicochemical and microbiological changes in dongchimi juice during fermentation with the addition of Panax ginseng C.A. meyer

Physicochemical and microbiological changes in dongchimi juice during fermentation with the addition of Panax ginseng C.A. meyer

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Veröffentlicht in:Korean Journal of Ginseng Science (Korea Republic) 1996-11, Vol.20 (3)
Hauptverfasser: Kwon, S.M, Kim, Y.J, Oh, H.I. (Sejong University, Seoul (Korea Republic). Department of Food science and Technology), Jo, D.H. (ajou University, Suwon (Korea Republic). Department of Biotechnology)
Format: Artikel
Sprache:kor
Schlagworte:
ACIDE LACTIQUE
ACIDO LACTICO
ADDITIF ALIMENTAIRE
ADITIVOS ALIMENTARIOS
ALIMENT FERMENTE
ALIMENTOS FERMENTADOS
DRUG PLANTS
FERMENTED FOODS
FOOD ADDITIVES
FOOD TECHNOLOGY
LACTIC ACID
PANAX PSEUDOGINSENG
PLANTAS MEDICINALES
PLANTE MEDICINALE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
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ISSN:1016-2615