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Preparation and Quality Characteristics of the Fermentation product of Ginseng by Lactic Acid Bacteria (FGL)

机译：乳酸菌（FGL）人参发酵产物的制备及质量特征

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5. Stabilization of poultry processing by-products and waste, and poultry carcasses through direct chemical acidification and lactic acid fermentation. [D] . Cai, Tiande. 1993

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7. Ginsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria [O] . Bok-Hee Kang, Kun-Jae Lee, Sang-Sun Hur, 2013

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Preparation and Quality Characteristics of the Fermentation product of Ginseng by Lactic Acid Bacteria (FGL)

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