Department of Food Processing Technology, Korea Food Research Institute, Seongnam, Korea
Department of Traditional Food Research Center, Korea Food Research Institute, Seongnam, Korea
Department of Food Processing Technology, Korea Food Research Institute, Seongnam, Korea
Copyright © 2017 Jiyun Jeong, Youngkyoung Rhee, Sungsoo Kim et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Jeong, J. , Rhee, Y. and Kim, S. (2017) Physicochemical Properties and Fibrinolytic Activity of Ginseng Powder Fermented with
Bacillus subtilis Isolated from
Cheonggukjang.
American Journal of Plant Sciences,
8, 1855-1867. doi:
10.4236/ajps.2017.88126.