KMID : 1134820040330010132
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Journal of the Korean Society of Food Science and Nutrition 2004 Volume.33 No. 1 p.132 ~ p.139
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Physicochemical Quality Comparison of Commercial Doenjang and Traditional Green Tea Doenjang
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Á¤º¹¹Ì/Jung BM
³ë½Â¹è/Roh SB
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Abstract
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KEYWORD
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