Lipid-lowering effects of lactic acid bacteria-fermented Chinese cabbage roots

Byung Min Oh
, Hyeon Hwa Oh
, Kyung Eun Moon
, Suyeon Gu
, Geun Seoup Song^*

^*Corresponding author for this work

Department of Food Science and Technology

Jeonbuk National University
Microbial Institute for Fermentation Industry (MIFI)

Research output: Contribution to journal › Journal article › peer-review

1 Scopus citations

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New Findings from Jeonbuk National University Describe Advances in Life Science (Lipid-lowering Effects of Lactic Acid Bacteria-fermented Chinese Cabbage Roots)
Oh, M.-S.
25.12.23
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