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KMID : 1011620030190060701
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 6 p.701 ~ p.707
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Preparation and Quality Characteristics of Kimchi Using Monascus purpureus Koji Paste
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Kim Hyun-Jeong
Park Jung-Hyun
HwangBo Mi-Hyang
Lee Hyo-Joo
Lee In-Seon
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Abstract
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