KMID : 0380919840130010131
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Journal of the Korean Society of Food Nutrition 1984 Volume.13 No. 1 p.131 ~ p.135
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Changes in Riboflavin and Ascorbic Acid Content during Ripening of Kimchi
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À̽±³/Rhie SG
±èÈÀÚ/Kim HZ
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Abstract
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KEYWORD
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