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NTIS 바로가기Food science and biotechnology, v.25 no.6, 2016년, pp.1795 - 1800
Bang, Woo-Suk (Department of Food and Nutrition, Yeungnam University) , Kim, Se-Hun (Department of Food and Nutrition, Yeungnam University) , Chung, Hyun-Jung (Department of Food and Nutrition, Inha University)
This study was conducted to evaluate the microbial quality of 6 varieties of brown rice Dasik prepared with roasted bean powder, Omija juice, red ginseng, propolis, and a combination of red ginseng and propolis during storage at 5 and
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