Open AccessPhysicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi
Author(s) -
Seong-Yeop Jeong,
Suna Kang,
Min Joo Kim,
Eun Seon Kang,
Xuangao Wu,
Na Ra Lee,
Sunmin Park
Publication year - 2018
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.2018.003
Subject(s) - chemistry , food science , lactic acid , lactobacillus plantarum , fermentation , lightness , bacteria , lactobacillus , biology , physics , optics , genetics
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