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KMID : 1134820060350020171
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 2 p.171 ~ p.176
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Studies on Quality Changes and Antioxidant Activity During the Fermentation of the Salt Fermented Whangseoke
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김지상/Kim JS
문갑순/이경희/이영순/Moon GS/Lee KH/Lee YS
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Abstract
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