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KMID : 0380619980300010175
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Korean Journal of Food Science and Technology
1998 Volume.30 No. 1 p.175 ~ p.183
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Effect of the Water Quality on the Variation of Ascorbic Acid Content during Yulmoo Mul-kimchi Fermentation
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이태녕/Lee, Tae Young
김유진/한영숙/오지영/Kim, Yoo Jin/Hahn, Young Sook/Oh, Ji Young
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Abstract
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KEYWORD
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