Changes in useful components of Lentinula edodes fermented with vegetable lactic acid bacterials

Poster Session Ⅲ

간행물

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권호(발행년)

제28권 1호 통권 48호 (2024.06) 바로가기
페이지

pp.63-63
저자

Hee-Gyeong Jeong, Kyung-Je Kim, Kyeong-Won Yun, Seong-Woo Jin, Young-Woo Koh, Seung-Bin Im, Neul-I Ha, Dong-Hyeon Lee, Dong-Uk Kim, Baul Yang, Min-Gyeol Kim, Yu-Jin Choi, Bok-Seon Kim, Kyoung-Sun Seo
언어

영어(ENG)
URL

https://www.earticle.net/Article/A457620

Hee-Gyeong Jeong [ Jangheung Research Institute for Mushroom Industry ]
Kyung-Je Kim [ Jangheung Research Institute for Mushroom Industry ]
Kyeong-Won Yun [ Department of Oriental Medicine Resources, Sunchon National University ]
Seong-Woo Jin [ Jangheung Research Institute for Mushroom Industry ]
Young-Woo Koh [ Jangheung Research Institute for Mushroom Industry ]
Seung-Bin Im [ Jangheung Research Institute for Mushroom Industry ]
Neul-I Ha [ Jangheung Research Institute for Mushroom Industry ]
Dong-Hyeon Lee [ Jangheung Research Institute for Mushroom Industry ]
Dong-Uk Kim [ Jangheung Research Institute for Mushroom Industry ]
Baul Yang [ Research engineer, Imsil Cheese & Food Research Institute ]
Min-Gyeol Kim [ Research engineer, Imsil Cheese & Food Research Institute ]
Yu-Jin Choi [ Research engineer, Imsil Cheese & Food Research Institute ]
Bok-Seon Kim [ Research institute, DAY.N BIO Corp. ]
Kyoung-Sun Seo [ Jangheung Research Institute for Mushroom Industry ]

자료제공 : 네이버학술정보

Earticle