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전통발효식품 유래 Lactobacillus rhamnosus GG를 이용한 산양삼 발효특성 및 생리활성 = Fermentation characteristics and biological activity of Korean cultivated wild ginseng using Lactobacillus rhamnosus GG from traditional fermented food, 전통발효식품, 산양삼, 발효, 생리활성

강경명 2015년

논문상세정보
인용/피인용
' 전통발효식품 유래 Lactobacillus rhamnosus GG를 이용한 산양삼 발효특성 및 생리활성 = Fermentation characteristics and biological activity of Korean cultivated wild ginseng using Lactobacillus rhamnosus GG from traditional fermented food, 전통발효식품, 산양삼, 발효, 생리활성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • lactobacillus rhamnosus
  • 락토바실러스 람노서스
  • 발효 특성
  • 전통 발효식품
  • 젖산균
  • 프로바이오틱스
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
81 0

0.0%

' 전통발효식품 유래 Lactobacillus rhamnosus GG를 이용한 산양삼 발효특성 및 생리활성 = Fermentation characteristics and biological activity of Korean cultivated wild ginseng using Lactobacillus rhamnosus GG from traditional fermented food, 전통발효식품, 산양삼, 발효, 생리활성' 의 참고문헌

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