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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.13 no.3, 2006년, pp.397 - 403
정유경 (대구가톨릭대학교 식품외식산업학부 식품공학) , 신경옥 (대구가톨릭대학교 식품외식산업학부 식품공학) , 박홍덕 (대구가톨릭대학교 의생명과학과) , 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학)
This experiment was conducted to examine the changes in polysaccharide concentration and morphological variation of Fomitopsis pinicola mycelium during submerged-culture in the citrus peel medium (CP). On the 12 days culture, the yields of mycelium and alcohol insoluble substance were 40.21%(w/v) an...
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