01484na  a2200373   4500001001300000005001500013008004100028040001100069041001300080052002900093245020800122300002300330545005000353545005000403545005000453545002200503545002200525545006700547653007700614700005300691700001400744700001400758700001400772700001400786700004800800773013700848856002000985900001701005900001801022900001601040900001701056900001901073900001801092KSI00054163920060828162047060727s2003    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(5)00aBifidobacterium lactis를 이용한 기능성 김치의 특성=xCharacterization of functional kimchi using bifidobacterium lactis/d김태운,e박애경,e김금란,e이정민,e정대균,e김해영  ap. 924-927;c29 cm  a김태운, 경희대학교 생명과학대학  a박애경, 경희대학교 생명과학대학  a김금란, 경희대학교 생명과학대학  a이정민, ㈜RNA  a정대균, ㈜RNA  a김해영, 경희대학교 생명과학대학bhykim@khu.ac.kr  a김치aKimchiaBifidobacterium lactisaSalt-toleranceaOxygen-tolerance1 a김태운,g金台運,d1973-0KAC2018488504aut1 a박애경1 a김금란1 a이정민1 a정대균1 a김해영,g金海榮,d1961-0KAC2013026330 t한국식품과학회지.d韓國食品科學會.g35권 5호(2003년 10월), p. 924-927q35:5<924w(011001)KSE199508795,x0367-629340uT00000442527ad10aKim, Taewoon10aPark, Aekyung10aKim, Gumran10aLee, Jungmin10aChung, Daekyun10aKim, Haeyeong