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KMID : 0380619990310030739
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Korean Journal of Food Science and Technology
1999 Volume.31 No. 3 p.739 ~ p.745
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Changes of Oligosaccharide and Free Amino Acid in Soy Yogurt Fermented with Different Mixed Culture
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백승천/Baick, Seung Chun
신용국/김철현/김수광/Shin, Yong Kook/Kim, Cherl Hyun/Kim, Soo Kwang
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Abstract
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KEYWORD
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