Effect of Fermentation Periods on the Qualities and Physiological Functionalities of the Mushroom Fermentation Broth-Reference-Cited by-同舟云学术

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Effect of Fermentation Periods on the Qualities and Physiological Functionalities of the Mushroom Fermentation Broth

Published:2003-04-30 Issue:1 Volume:31 Page:28-33
ISSN:0253-651X
Container-title:The Korean Journal of Mycology
language:en
Short-container-title:The Korean Journal of Mycology

Author:

Kim Na-Mi,Lee Jong-Soo

Publisher

The Korean Society of Mycology

Subject

Plant Science,Ecology,Ecology, Evolution, Behavior and Systematics

Cited by 4 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. Comparison of Antioxidant and Functional Compounds in Korean Conventional and Chinese Seed Ginger (Zingiber officinale Roscoe) Following Steam Treatment;Journal of Food Hygiene and Safety;2023-08-30

2. Evaluation of the Fermented Products of Fructus Ligustri Lucidi for Use as Raw Materials in Functional Health Foods and Cosmetics;Journal of the Korean Society of Food Science and Nutrition;2023-07-31

3. Antioxidant and antimicrobial activities of ginger with aging and fermentation;Korean Journal of Food Preservation;2017-12

4. Antioxidant and Immunological Activities of Sparassis crispa Fermented with Meyerozyma guilliermondii FM;Journal of the Korean Society of Food Science and Nutrition;2016-10-31

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