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KMID : 0380620060380030408
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.408 ~ p.413
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Microbiology/fermentation/Biotechnology : Study on the Deacidification of Wine Made from Campbell Early
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Lee Ju-Kyung
Kim Jae-Sik
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Abstract
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KEYWORD
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Campbell Early, deacidification, carbonic maceration, precipitation, wine
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