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NTIS 바로가기KSBB Journal, v.33 no.2, 2018년, pp.95 - 103
정경미 (경상북도 농업기술원 청도복숭아연구소) , 이영석 (경북대학교 식품공학부) , 김정원 (경북대학교 식품공학부) , 설정만 (경북대학교 식품공학부) , 정영훈 (경북대학교 식품공학부) , 김수린 (경북대학교 식품공학부)
As health benefits of traditional vinegar is newly recognized, vinegar products are being developed with new and enhanced functionalities to meet customers' diverse demand. Meanwhile, peach is one of the crops with largest production in Korea but neither its preservation nor its processing is simply...
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