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KMID : 0380620060380050648
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.648 ~ p.654
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Microbiology/Fermentation/Biotechnology : Changes in the Quality of Korean Cabbage Kimchi added with Germinated Brown Rice Extract Powder During Fermentation
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Woo Seung-Mi
Jeong Yong-Jin
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Abstract
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KEYWORD
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germinated brown rice, Korean cabbage kimchi, fermentation
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