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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.27 no.6, 2017년, pp.658 - 667
Park, You-Duck , Bae, Eun-Jung , Choi, Jeong-Sil , Kim, Hyun-Soo , Kim, Chan-Woo , Jeong, Seok-Tae , Choi, Han-Seok
초록이 없습니다.
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Hitachi High-Technologies Corporation (2014) L-8900 Amino Acid Analyzer. http://www.hitachi-hitec.com/global/science/lc/18900.html#jump2 Accessed on 17. 10. 2017
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Kim HR, Kwon YH, Jo SJ, Kim JH, Ahn BH (2009) Characterization and volatile flavor components in glutinous rice wine prepared with different yeasts of nuruks. Korean J Food Sci Technol 41(3): 296-301
Kim IS, Lee JS, Cho MH (2012) The analysis of the relationships among makgeolli consumers’ purchase motivations, selection attributes and consumer satisfaction. Journal of Tourism Studies 24(3): 57-81
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Park CS (2012) Sensory characteristics and volatile compounds analysis of commercial sterilized makgeolli. Sejong University, Seoul, Korea
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