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KMID : 0380620050370020241
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 2 p.241 ~ p.246
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Effect of Herbs on the Growth-Inhibition of Lactic Acid Bacteria and Quality Characteristics of Dongchimi
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손선영/Son SY
최혜련/최언호/Choi HR/Choi EH
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Abstract
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KEYWORD
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herbs, antimicrobial activity, Dongchimi, kimchi, Lactic acid bacteria, natural preservatives
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