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NTIS 바로가기한국생물공학회지 = Korean journal of biotechnology and bioengineering, v.17 no.3, 2002년, pp.266 - 270
이종수 (배재대학교 유전공학과·생물의약연구센타) , 이대형 (배재대학교 유전공학과·생물의약연구센타) , 김재호 (배재대학교 유전공학과·생물의약연구센타) , 김나미 (한국담배인삼공사 중앙연구원) , 최종승 (배재대학교 원예학과)
Alcohol fermentation conditions for the production of Chinese quince wine were investigated. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to Chinese quince iuices and fermented at
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