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KMID : 1011619910070010027
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Korean Journal of Food and Cookey Science
1991 Volume.7 No. 1 p.27 ~ p.34
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Changes in Flavor Component of Omija, Shizandra Chinensis Baillon, with Various Extraction times
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Kim You-Mi
Kim Dong-Hee
Yum Cho-Ae
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Abstract
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