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KMID : 0352719960200030307
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Journal of Ginseng Research
1996 Volume.20 No. 3 p.307 ~ p.317
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Changes in Chemical and Sensory Characteristics of Dongchimi Juice during Fermentation with the Addition of Panax ginseng C.A. Meyer
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Abstract
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KEYWORD
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Panax ginseng C.A. Meyer, dongchimi juice, free sugars, organic acids, saponin, sensory properties
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