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NTIS 바로가기Food control, v.60, 2016년, pp.88 - 94
Khan, I. , Kang, S.C.
The aim of the study was to evaluate the functional properties of the Lactic acid bacterium Lactobacillus plantarum DGK-17 isolated from Kimchi-a traditional fermented Korean food, and to assess its antimicrobial and cell-invasion protection activity. Nutritionally improved DGK-17 showed antimicrobi...
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