Skip to main navigation
Skip to search
Skip to main content
Korea University Pure Home
Home
Profiles
Research units
Research output
Press/Media
Search by expertise, name or affiliation
Fermented Milk and Yogurt
Sae Hun Kim
, Sejong Oh
Research output
:
Chapter in Book/Report/Conference proceeding
›
Chapter
8
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Fermented Milk and Yogurt'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Fermented Milk
100%
Fermented Yogurt
100%
Diarrhea
14%
Microorganisms
14%
Therapeutic Benefits
14%
Immune Regulation
14%
Health Benefits
14%
Reduction Effect
14%
Carbohydrates
14%
Functional Food
14%
Human Health
14%
Osteoporosis
14%
Yogurt
14%
Cholesterol-lowering
14%
Molecular Approaches
14%
Fermented Milk Products
14%
New View
14%
Genomic Approaches
14%
Nutritional Benefits
14%
Anticarcinogenic Properties
14%
Vitamins
14%
Dietary Protein
14%
Acidophilus Milk
14%
Cultured Buttermilk
14%
Human Diet
14%
Milk Kefir
14%
Milk Production
14%
Healthy Eating Habits
14%
Lactic Acid Bacteria Strains
14%
Koumiss
14%
Bioactive Effects
14%
Producing Countries
14%
Cultured Cream
14%
Food Science
Yogurt
100%
Fermented Milk
100%
Cholesterol
11%
Lactic Acid Bacteria
11%
Functional Food
11%
Kefir
11%
Buttermilk
11%
Acidophilus Milk
11%
Healthy Eating
11%
Milk Production
11%
Protein Intake
11%