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NTIS 바로가기Journal of applied biological chemistry, v.52 no.2, 2009년, pp.77 - 83
소광섭 (코림바이오) , 박영호 (고려비앤피) , 정일룡 (고려비앤피) , 고병섭 (한의학연구원 검사사업부) , 홍상미 (호서대학교 자연과학대학) , 박선민 (호서대학교 자연과학대학)
This study was conducted to investigate the effect of the fermentation broth of fruits and vegetables and various kinds of lactobacillus containing in the broth on anti-microbial activity, anti-acidity, its organic acid concentrations and deorderization. In addition, the quality of eggs laid from th...
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