Probiotic Properties and Physiological Activities of Lactic Acid Bacteria Isolated from Traditionally Fermented Raw Makgeolli
- DOI
- 10.3746/pnf.2026.042
- Published
- 2026-08-12
- Container
- Preventive Nutrition and Food Science
- Publisher
- The Korean Society of Food Science and Nutrition
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3746/pnf.2026.042,
title = {Probiotic Properties and Physiological Activities of Lactic Acid Bacteria Isolated from Traditionally Fermented Raw Makgeolli},
author = {Yun-Ju So and Hee-Young Jung and Byung-Oh Kim},
year = {2026},
journal = {Preventive Nutrition and Food Science},
doi = {10.3746/pnf.2026.042},
url = {https://doi.org/10.3746/pnf.2026.042}
}RIS
TY - JOUR TI - Probiotic Properties and Physiological Activities of Lactic Acid Bacteria Isolated from Traditionally Fermented Raw Makgeolli AU - Yun-Ju So AU - Hee-Young Jung AU - Byung-Oh Kim PY - 2026 JO - Preventive Nutrition and Food Science DO - 10.3746/pnf.2026.042 UR - https://doi.org/10.3746/pnf.2026.042 ER -
APA
So, Y., Jung, H., & Kim, B. (2026). Probiotic Properties and Physiological Activities of Lactic Acid Bacteria Isolated from Traditionally Fermented Raw Makgeolli. Preventive Nutrition and Food Science. https://doi.org/10.3746/pnf.2026.042
Source records
- crossref · retrieved 2026-09-26T11:41:20.374Z