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Enhancement of Antioxidative Activities of Berry or Vegetable Juices through Fermentation by Lactic Acid Bacteria

Jae-Bum Kim 1, Hyun-Su Sim 2, Suk-Jin Ha 1* and Myoung-Dong Kim 2

1Department of Bioengineering and Technology, Kangwon National University, Chuncheon 200-701, Republic of Korea, 2Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea

MBL All Issue
Vol.52 No.4
December 28, 2024
eISSN 2234-7305
pISSN 1598-642X

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