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KMID : 0366119990270030236
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Korean Journal of Applied Microbiology & Bioengineering
1999 Volume.27 No. 3 p.236 ~ p.245
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Flavor Characteristics of Korean Traditional Distilled Liquors Produced by the Co-culture of Saccharomyces and Hansenula
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Abstract
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KEYWORD
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distilled liquor, alcohol fermentation, mixed culture, flavor, sensory evaluation
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Listed journal information
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