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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.6 = no.190, 2006년, pp.779 - 784
최신양 (발효식품연구팀 한국식품연구원) , 조경현 (문옥례가) , 임성일 (발효식품연구팀 한국식품연구원)
To produce bio-active Kochujang, 1.2% of pomegranate powder, 1.0% of hawthorn berry extract powder, 0.01% of ginko biloba extract, 1.2% of red yeast rice powder, 1.2% of silk powder, 0.2% of garlic oil, 0.2% of chitosan, 1.2% of wax gourd extract powder, and 1.0% of pine mushroom were added individu...
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