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KMID : 1011620030190040521
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 4 p.521 ~ p.528
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Effects of Kugija(Lycium chinesis Miller) on the Sensory Properties and Lactic Acid Bacterial count of Nabak Kimchi during Fermentation
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Chung Kwang-Ja
Kim Mi-Jung
Jang Myung-Sook
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Abstract
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