By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01062-7.pdf
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4. Chin YW, Lee S, Yu HH, Yang SJ, Kim TW. Combinatorial effects of protective agents on survival rate of the yeast starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying. Microorganisms. 9 (2021)
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