Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae-Reference-Cited by-同舟云学术

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Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae

Published:2010-09-30 Issue:9 Volume:39 Page:1384-1390
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Hae-Seop,Park In-Bae,Lee Young-Jae,Shin Gung-Won,Lim Joo-Young,Park Jeong-Wook,Jo Young-Cheol

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201028552430222.pdf

Reference11 articles.

1. Optimal Conditions for the Production of Salt-tolerant Protease from Aspergillus sp. 101 and Its Characteristics

2. Characteristics and Stability of Violet Red Pigment Extracted from Salicornia herbacea L.

3. Determination of Betaine from Saliconia herbacea L.

4. Detection of Chemical Characteristics in Hamcho (Salicornia herbacea L.) according to Harvest Periods

5. Hypoglycemic and Antioxidant Effect of Dietary Hamcho Powder in Streptozotocin-induced Diabetic Rats

Cited by 3 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

1. Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham;Asian-Australasian Journal of Animal Sciences;2020-04-01

2. Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar;Korean Journal of Food Preservation;2017-11

3. Physicochemical Characteristics and Biological Activities of Rice and Amaranth Fermented by Bacillus subtilis KMKW4;Journal of the Korean Society of Food Science and Nutrition;2015-04-30

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