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KMID : 0380620000320051179
Korean Journal of Food Science and Technology
2000 Volume.32 No. 5 p.1179 ~ p.1185
The Effects of Fermented Anchovy on the Bromobenzene - Induced Hepatic Lipid Peroxidation in vitro




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ÇмúÁøÈïÀç´Ü(KCI)