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KMID : 1011620060220060914
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 6 p.914 ~ p.922
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Effect on the Quality Characteristics of Korean Traditional Wines with the Addition of Rosemary (Rosmarinus officinalis L.)
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Kim Ji-Sang
Kwak Eun-Jung
Lee Young-Soon
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Abstract
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