Open AccessQuality Characteristics and Biological Activity of Fermented Black Garlic with Probiotics
Author(s) -
탁현민,
김경민,
김종수,
황초롱,
강민정,
신정혜
Publication year - 2014
Publication title -
saengmyeong gwahag hoeji/saengmyeong gwahak hoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-3406
pISSN - 1225-9918
DOI - 10.5352/jls.2014.24.5.549
Subject(s) - fermentation , lactobacillus paracasei , lactobacillus rhamnosus , food science , lactobacillus plantarum , lactobacillus casei , chemistry , nitric oxide , inoculation , probiotic , microbiology and biotechnology , reactive nitrogen species , antioxidant , biochemistry , biology , lactobacillus , bacteria , lactic acid , horticulture , organic chemistry , genetics