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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.2, 2021년, pp.204 - 212
이효원 (서울여자대학교 자연과학대학 식품응용시스템학부) , 오영지 (서울대학교 식품바이오융합연구소) , 홍정일 (서울여자대학교 자연과학대학 식품응용시스템학부)
Resazurin, an oxidized blue dye, is reduced to resorufin, showing a peak absorbance change and emitting fluorescence due to the metabolic activity of living cells. In this study, the growth of Lactobacillus rhamnosus GG (LGG) and the redox potential of living probiotic bacteria were evaluated based ...
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