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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.6 = no.172, 2003년, pp.1135 - 1142
오지영 ((주)두산 R&D 센터) , 한영숙 (성신여자대학교 식품영양학과)
The purification and characteristics of the biosynthesis enzyme of vitamin C from microorganisms related with kimchi fermentation were investigated to define vitamin C biosynthetic pathways in yeast. A yeast strain (Pichia onychis 16-4) which synthesizes vitamin C with galacturonic acid as substrate...
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