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Author: Jae-Yong Lee
1 Articles are founded.
Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
Su-Min Lee 
, Jae-Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Ho-Sik Yoon , Cheol-Hyun Kim
, Jae-Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Ho-Sik Yoon , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2022;40(1):23-34.
https://doi.org/10.22424/jdsb.2022.40.1.23
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https://doi.org/10.22424/jdsb.2022.40.1.23
