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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.13 no.3, 2006년, pp.389 - 396
이상협 (제주대학교 생명공학부) , 양영택 (제주도농업기술원) , 고정삼 (제주대학교 생명공학부)
In order to prepare liqueur of citrus fruit, changes of major constituents, flavonoid pH, color changes, and extract, by soaking 3 kg/6 L kumquats for
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