Choi Yang-su: Enzyme fermented liquid made from wild herbs 3

I'm going to talk about the idea of making a living fruit enzyme fermenter, which is the third volume of enzyme fermentation that's made from saxanycho, which shows how you can make it available in everyday life, from making it an enzyme fermentable solution. looking at the microbes that are being used in life and using these benefits to create a healthy, healthy solution of the Sanyacho enzyme, which is a rich source of pictures of the reef. The concept of each herb and the effectiveness of fermentation are described in a medical context.

Korean title: 산야초로 만드는 효소 발효액 3

Korean author: 최양수

Korean publisher: 하남출판사

ISBN-13: 9788975341984