유산균 발효 양파 추출물을 이용한 한식 간장의 품질특성 및 항산화 활성
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| Published in | 한국식품과학회지 Vol. 55; no. 3; pp. 258 - 265 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | Korean |
| Published |
한국식품과학회
2023
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0367-6293 2383-9635 |
| DOI | 10.9721/KJFST.2023.55.3.258 |
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| Author | 정재희(Jae-Hee Jeong) 최병국(Byung-Kuk Choi) 최유리(Yu-Ri Choi) 이채윤(Chae-Yun Lee) 허창기(Chang-Ki Huh) 김수환(Su-Hwan Kim) 이채미(Chae-Mi Lee) 이동훈(Dong-Hun Lee) |
|---|---|
| Author_xml | – sequence: 1 fullname: 정재희(Jae-Hee Jeong) – sequence: 2 fullname: 이채미(Chae-Mi Lee) – sequence: 3 fullname: 김수환(Su-Hwan Kim) – sequence: 4 fullname: 최유리(Yu-Ri Choi) – sequence: 5 fullname: 이동훈(Dong-Hun Lee) – sequence: 6 fullname: 이채윤(Chae-Yun Lee) – sequence: 7 fullname: 최병국(Byung-Kuk Choi) – sequence: 8 fullname: 허창기(Chang-Ki Huh) |
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| DocumentTitle_FL | Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract |
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| EndPage | 265 |
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| Keywords | onion juice soy sauce fermentation lactic acid bacteria antioxidant activity |
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| Title | 유산균 발효 양파 추출물을 이용한 한식 간장의 품질특성 및 항산화 활성 |
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