Open AccessOptimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity
Author(s) -
Fahima Akther,
Bao Le,
Gyuhwa Chung,
Seung Hwan Yang
Publication year - 2017
Publication title -
journal of applied biological chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 18
eISSN - 2234-7941
pISSN - 1976-0442
DOI - 10.3839/jabc.2017.060
Subject(s) - food science , fermentation , leuconostoc mesenteroides , starter , lactobacillus plantarum , chemistry , lactic acid , pediococcus , bacteria , leuconostoc , fermentation in food processing , lactobacillus , biology , genetics
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