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KMID : 1011619880040010059
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Korean Journal of Food and Cookey Science
1988 Volume.4 No. 1 p.59 ~ p.63
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The changes of pectic substances of Kimchis with different garlic contents during the fermentation periods
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Yu Eun-Ju
Shin Mal-Shick
Jhon Deok-Young
Hong Youn-Ho
Lim Hyeon-Sook
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Abstract
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