Preparation and characterization of fermented dandelion (Taraxacum officinale) beverage using Lactobacillus acidophilus F46 having cinnamoyl esterase activity

Geun-Seoup Song

Preparation and characterization of fermented dandelion (Taraxacum officinale) beverage using Lactobacillus acidophilus F46 having cinnamoyl esterase activity

Geun-Seoup Song

Department of Food Science and Technology

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

Original language	Korean
Journal	Food Science and Biotechnology
State	Published - 2015.04.30

Cite this

@article{55508580575f4ecb875d435b1513d651,

title = "Preparation and characterization of fermented dandelion (Taraxacum officinale) beverage using Lactobacillus acidophilus F46 having cinnamoyl esterase activity",

author = "Geun-Seoup Song",

year = "2015",

month = apr,

day = "30",

language = "Korean",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

}