About FAO News Multimedia Main topics Statistics Members Publications

AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effects of essential oil in astringent persimmon leaves on Kimchi fermentation

1994

Park, S.K. | Kang, S.G. | Chung, H.J. (Chonnam National University, Kwangju (Korea Republic). College of Agriculture)

AGROVOC Keywords
aceites esenciales acidez acidity antimicrobial properties bacteria cell counting diospyros kaki essential oils fermentation fermented products feuille hojas huile essentielle lactic acid bacteria leaves levadura levure ph productos fermentados propiedades antimicrobianas yeasts
Bibliographic information
Korean Journal of Applied Microbiology and Biotechnology (Korea Republic)
Volume 22 Issue 2 ISSN 0257-2389
Pagination
pp. 217-221
Other Subjects
Acidite; Conteo de celulas; Produit fermente; Fermentacion; Bacterie lactique; Numeration cellulaire; Propriete antimicrobienne; Bacterias acidolacticas
Language
Ko
Note
Summaries (En, Ko)
5 ill.; 3 tables; 16 ref.
Type
Summary
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Korea Agricultural Science Digital Library

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]