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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.599-613
DOI:https://doi.org/10.9799/ksfan.2020.33.6.599
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The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.2287-4992
DOI:https://doi.org/10.9799/ksfan.2020.33.5.459
Open abstract -
Immune Enhancing Effect by Ethanol Extract of Ailantias altissima
The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.940-948
DOI:https://doi.org/10.9799/ksfan.2018.31.6.940
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The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.973-982
DOI:https://doi.org/10.9799/ksfan.2017.30.5.973
Open abstract -
Studies on the Function of Lactic Acid Bacteria and Related Yeasts in Probiotics: A Review
The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.395-404
DOI:https://doi.org/10.9799/ksfan.2017.30.3.395
Open abstract -
Selection of Lactic Acid Bacteria suitable for Manufacture of Freeze-dried Coffee
The Korean Journal of Food And Nutrition :: Vol.29 No.6 pp.1023-1029
DOI:https://doi.org/10.9799/ksfan.2016.29.6.1023
Open abstract -
Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.698-705
DOI:https://doi.org/10.9799/ksfan.2016.29.5.698
Open abstract -
Fermentation Characteristics of Low-sodium Kimchi by Kimchi Lactic Acid Bacteria Starters
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.801-807
DOI:https://doi.org/10.9799/ksfan.2016.29.5.801
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The Korean Journal of Food And Nutrition :: Vol.29 No.2 pp.237-245
DOI:https://doi.org/10.9799/ksfan.2016.29.2.237
Open abstract -
Effect of Lactic Acid Bacteria Powder on Loperamide-induced Constipation in Rat
The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.956-964
DOI:https://doi.org/10.9799/ksfan.2015.28.6.956
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Characteristics of Persimmon Juice fermented with Kimchi Lactic Acid Bacteria
The Korean Journal of Food And Nutrition :: Vol.28 No.1 pp.16-23
DOI:https://doi.org/10.9799/ksfan.2015.28.1.016
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Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria
The Korean Journal of Food And Nutrition :: Vol.26 No.4 pp.678-684
DOI:https://doi.org/10.9799/ksfan.2013.26.4.678
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The Korean Journal of Food And Nutrition :: Vol.26 No.3 pp.358-365
DOI:https://doi.org/10.9799/ksfan.2013.26.3.358
Open abstract -
Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity
The Korean Journal of Food And Nutrition :: Vol.26 No.2 pp.199-207
DOI:https://doi.org/10.9799/ksfan.2013.26.2.199
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The Korean Journal of Food And Nutrition :: Vol.26 No.1 pp.35-43
DOI:https://doi.org/10.9799/ksfan.2013.26.1.035
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.26 No.1 pp.137-145
DOI:https://doi.org/10.9799/ksfan.2013.26.1.137
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.25 No.4 pp.779-786
DOI:https://doi.org/10.9799/ksfan.2012.25.4.779
Open abstract