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KMID : 0380919860150020152
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Journal of the Korean Society of Food Nutrition
1986 Volume.15 No. 2 p.152 ~ p.157
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Changes in Protein and Amino Acid Composition of Native Meju During Fermentation
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안봉전/An BJ
손규목/최청/Son GM/Choi C
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Abstract
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KEYWORD
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