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KMID : 0380620060380060779
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 6 p.779 ~ p.784
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Microbiology/Fermentation/Biotechnology : Effects of Functional Ingredients Addition on Quality Characteristics of Kochujang
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Lim Seong-Il
Choi Shin-Yang
Cho Gyrong-Hyeon
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Abstract
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KEYWORD
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Kochujang, functional ingredient, antioxidant, ACE, antithrombotic ability
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