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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
Journal of Dairy Science and Biotechnology
2022 .03
Switchgrass Fractionation Followed by Catalytic Conversion to Produce Lactic Acid
산림바이오에너지
2020 .07
Lactic Acid Bacteria and Healthy Aging
한국식품영양과학회 학술대회발표집
2017 .10
A study on the validity of probiotics through evaluation of the physiological properties and intestinal adhesion of lactic acid bacteria
한국식품과학회지
2023 .12
Screening of Isolated Potential Probiotic Lactic Acid Bacteria for Bioavailability of Dietary Phenolic Acid
한국식품영양과학회 학술대회발표집
2021 .10
Anti-Bacterial and Anti-Inflammatory Activities of Lactic Acid Bacteria-Bioconversioned Indica Rice (oryza sativa L.) Extract and Secondary Metabolite Analysis by LC/MS-MS
한국식품영양과학회 학술대회발표집
2020 .10
Selection and characteristics of lactic acid bacteria isolated from Korean traditional food
한국수산과학회 양식분과 학술대회
2016 .10
The Characteristics of Lactic Acid Bacteria Isolated from Kimchi
한국식품영양과학회 학술대회발표집
2022 .10
Preliminary Data on the Ratio of D(–)-Lactate and L(+)-Lactate Levels in Various Lactic Acid Bacteria as Evaluated using an Enzymatic Method
Journal of Dairy Science and Biotechnology
2022 .03
Improved Functions of Fermented Coffee by Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2024 .10
프로바이오틱스와 유산균 제품의 균수 함량과 보존방법에 따른 변화 연구
한국식품위생안전성학회지
2018 .01
Screening of Immune-Active Lactic Acid Bacteria
한국축산식품학회지
2015 .01
High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2016 .10
Anti-Obesity Effect of Lactic Acid Bacteria from Korean Blue Zone
한국식품영양과학회 학술대회발표집
2024 .10
Improving functional properties of metabolic diseases in fermented corn cobs using lactic acid bacteria
한국식품영양과학회 학술대회발표집
2023 .10
포장필름을 달리한 팽이버섯의 저장 온도별 품질변화 및 유기산 함량
한국버섯학회지
2015 .01
Optimization for Lactic Acid Fermentation Condition of Jujube Extract using Response Surface Methodology
한국식품영양과학회 학술대회발표집
2017 .10
Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2019 .10
Fermented properties and polyphenol quantity of fermented milk made with red ginseng extract, Lycium chinense Mill extract, and rice powder
Korean Journal of Agricultural Science
2023 .03
Investigation of Purchasing Behavior of Lactic Acid Bacteria Food Products
한국식품영양과학회 학술대회발표집
2017 .10
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