| 摘要 |
The present invention relates to a fermented vegetable oil, to a method for preparing the oil, and to a composition including the oil. More particularly, the present invention relates to a technique for providing a fermented vegetable oil having the effects of enhanced emulsion stability due to water retention ability, improved usability and flavor, and enhanced moisturization. |
| 申请人 |
DAMY CHEMICAL CO., LTD.;KOREA RESEARCH INSTITUTE OF BIOSCIENCE AND BIOTECHNOLOGY;KIM, KWANG-NYEON;SHIM, JI-YOUNG;SON, JU-HYUN;KIM, MIN-SEOK;KIM, HEE-SIK |
发明人 |
KIM, KWANG-NYEON;SHIM, JI-YOUNG;SON, JU-HYUN;KIM, MIN-SEOK;KIM, HEE-SIK |
