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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.21 no.2, 2011년, pp.207 - 214
공문희 (국립농업과학원 발효이용과) , 정석태 (국립농업과학원 발효이용과) , 여수환 (국립농업과학원 발효이용과) , 최지호 (국립농업과학원 발효이용과) , 최한석 (국립농업과학원 발효이용과) , 한귀정 (국립농업과학원 발효이용과) , 장미소 (건국대학교 응용생물과학과) , 정일민 (건국대학교 응용생물과학과)
We investigated the quality characteristics of fermented ginseng Yakju produced using different percentage contents and application dates of ginseng. Although the pH of fermented ginseng Yakju was not significantly different among the various treatment groups, the total acidity was changed depending...
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