Funder
National Research Foundation of Korea
Korea Evaluation Institute of Industrial Technology
Ottogi Corporation
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference39 articles.
1. Bae M-J, Yoo S-H. Changes in oligosaccharide content during the storage period of maesil cheong formulated with functional oligosaccharides. Korean Journal of Food Science and Technology. 51: 169-175 (2019)
2. Bensky D, Gamble A, Kaptchuk TJ. Chinese herbal medicine: Materia medica. Eastland Press, Seattle, WA, USA (1993)
3. Boulet J-C, Trarieux C, Souquet J-M, Ducasse M-A, Caillé S, Samson A, Williams P, Doco T, Cheynier V. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency. Food Chemistry. 190: 357-363 (2016)
4. Carvalho E, Mateus N, Plet B, Pianet I, Dufourc E, De Freitas V. Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins. Journal of Agricultural and Food Chemistry. 54: 8936-8944 (2006)
5. Chung CH, Day DF. Glucooligosaccharides from Leuconostoc mesenteroides B-742 (ATCC 13146): A potential prebiotic. Journal of Industrial Microbiology & Biotechnology. 29: 196-199 (2002)
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献