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KMID : 0380620060380020256
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 2 p.256 ~ p.261
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Microbiology/Fermentation/Biotechnology : Optimum Conditions for Production of Mevinolin from the Soybean Fermented with Monascus sp.
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표영희/Pyo YH
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Abstract
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KEYWORD
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Monascus sp., mevinolin, hypocholesterolemic agent, soybean fermentation, citrinin
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