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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.6 = no.196, 2007년, pp.681 - 687
서재훈 (대상(주) 중앙연구소 식품연구실) , 이호 (경기대학교 이과대학 식품생물공학)
This study was designed to examine the suitable characteristics of potential probiotic bacteria. Possible probiotic bacteria, including Lactobacillus acidophilus DDS-1, Lb. acidophilus B-3208, Bifidobacterium bifidum KCTC 3357, Lb. plantarum, Leuconostoc mesenteroides ssp. mesenteroides ATCC 8293, a...
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