Effect of the Extracts from Fermented-Rhus verniciflua Stem Bark with Fomitella fraxinea on the Growth and Enzyme Activity of Soybean Product-fermenting Microorganisms-Reference-Cited by-同舟云学术

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Effect of the Extracts from Fermented-Rhus verniciflua Stem Bark with Fomitella fraxinea on the Growth and Enzyme Activity of Soybean Product-fermenting Microorganisms

Published:2012-12-31 Issue:4 Volume:40 Page:235-243
ISSN:0253-651X
Container-title:The Korean Journal of Mycology
language:en
Short-container-title:The Korean Journal of Mycology

Author:

Choi Han-Seok,Yeo Soo-Hwan,Jeong Seok-Tae,Choi Ji-Ho,Kang Ji-Eun,Kim Myung-Kon

Publisher

The Korean Society of Mycology

Subject

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

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. Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities;Korean Journal of Food Preservation;2022-04

2. Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria;Korean Journal of Food Preservation;2016-06

3. Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract;Korean Journal of Food Preservation;2015-10

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