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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.16 no.6, 2009년, pp.804 - 809
지설희 (강원대학교 식품영양학과) , 한우철 (강원대학교 식품영양학과) , 이재철 (강원대학교 식품영양학과) , 정철 (서울벤처정보대학원대학교 발효식품과학화) , 강순아 (서울벤처정보대학원대학교 발효식품과학화) , 이제혁 (덕성여자대학교 식물자원연구소) , 장기효 (강원대학교 식품영양학과)
Recently, many Koreans have started to consume aged kimchi fermented long-term at low temperatures. In the present study, the effect of low temperature (
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