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KMID : 1011619970130030364
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Korean Journal of Food and Cookey Science
1997 Volume.13 No. 3 p.364 ~ p.368
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The Changes of Vitamin C Content in Yulmoo Mulkimchi According to the Shift of Fermentation Temperature
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Choi Sung-Yu
Han Young-Sook
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Abstract
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KEYWORD
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