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) |
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| container_title | Korean Journal of Ginseng Science (Korea Republic) |
| container_volume | 20 |
| creator | 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) |
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| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1016-2615 |
| ispartof | Korean Journal of Ginseng Science (Korea Republic), 1996-11, Vol.20 (3) |
| issn | 1016-2615 |
| language | kor |
| recordid | cdi_fao_agris_KR1998003038 |
| source | EZB Electronic Journals Library |
| subjects | 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 |
| title | Physicochemical and microbiological changes in dongchimi juice during fermentation with the addition of Panax ginseng C.A. meyer |
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