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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.2 = no.86, 2005년, pp.243 - 249
Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96B...
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