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NTIS 바로가기Journal of environmental science international = 한국환경과학회지, v.31 no.8, 2022년, pp.715 - 725
김예린 (부산대학교 생명환경화학과 및 생명산업융합연구원) , 김예담 (부산대학교 생명환경화학과 및 생명산업융합연구원) , 전채민 (부산대학교 생명환경화학과 및 생명산업융합연구원) , 박규림 (부산대학교 생명환경화학과 및 생명산업융합연구원) , 이오미 (농림축산검역본부 조류세균과) , 손홍주 (부산대학교 생명환경화학과 및 생명산업융합연구원)
Lactic Acid Bacteria (LAB) are among the representative probiotics that have been used for a long time in fermented food. Although there are many studies on detecting the radical scavenging activity of LAB, few studies have been conducted on the environmental factors that improve scavenging activity...
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