:: Journal of The Korean Society of Food Culture ::

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Fermentation Characteristics and Anti-Obesity Effects of Cheonnyuncho (Oputia Humifusa) Fruit Fermented with Lactobacillus plantarum in 3T3-L1 Cells

Hye-Jung Moon, Jung-Eun Park, Youn-Soo Cha, Jong-Hyuk Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.75-83

DOI:https://doi.org/10.7318/KJFC/2019.34.1.75
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Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

Bae Keun Shin, Suna Kang, Jung In Han, Sunmin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.370-376

DOI:https://doi.org/10.7318/KJFC/2015.30.3.370
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