KMID : 1134820030320071120
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Journal of the Korean Society of Food Science and Nutrition 2003 Volume.32 No. 7 p.1120 ~ p.1125
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Biofunctionality of Peptides Purified from Naturally Fermented Anchovy Sauce
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¹ÚÁ¾Çö/Park JH
±è»ó¹«/Kim SM
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Abstract
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KEYWORD
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