참고문헌
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- Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media vol.81, pp.3, 2017, https://doi.org/10.1080/09168451.2016.1256756
- Quality characteristics of Nuruk with different water contents during fermentation period vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.516
- 야생 효모 종류에 따른 알코올 발효 특성 vol.43, pp.3, 2014, https://doi.org/10.4014/mbl.1507.07002
- 저온 적응성 효모의 보존방법에 따른 균체의 생존율 및 발효특성 vol.24, pp.7, 2014, https://doi.org/10.11002/kjfp.2017.24.7.1034
- Quality Characteristics of Solid Fermented Koji Manufactured from Aflatoxin-reduced Aspergillus sp. Starter vol.28, pp.5, 2014, https://doi.org/10.17495/easdl.2018.8.28.5.384