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KMID : 0366119910190050536
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Korean Journal of Applied Microbiology & Bioengineering
1991 Volume.19 No. 5 p.536 ~ p.541
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Formation of Fruit Aroma Compounds from Whey by Kluyyeromyces lactis
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Abstract
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KEYWORD
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Kluyveromyces lactis, fruit aroma, microbial flavor
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Listed journal information
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