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KMID : 0366120000280050303
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Korean Journal of Applied Microbiology & Bioengineering
2000 Volume.28 No. 5 p.303 ~ p.308
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Volatile Flavor Components of Traditional Korean Nuruk Produced by Nuruk Fungi
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Abstract
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KEYWORD
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alkanes, flavors, Nuruk, volatile flavor components
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FullTexts / Linksout information
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Listed journal information
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