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KMID : 1011619940100030225
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Korean Journal of Food and Cookey Science
1994 Volume.10 No. 3 p.225 ~ p.231
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Effect of Cooked Glutinous Rice Flour and Soused Shrimp on the Changes of Free Amino Acid, Total Vitamin C and Ascorbic Acid Contents during Kimchi Fermentation
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Lee Hyung-Ok
Lee Hye-June
Woo Soon-Ja
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Abstract
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KEYWORD
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