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KMID : 0352720060300020088
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Journal of Ginseng Research
2006 Volume.30 No. 2 p.88 ~ p.94
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Preparation and Quality Characteristics of the Fermentation product of Ginseng by Lactic Acid Bacteria (FGL)
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박수진
김동현/백남수/김성수
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Abstract
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KEYWORD
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Ginseng, Fermentation, LAB, pH, acid production, probiotics
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FullTexts / Linksout information
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Listed journal information
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