Changes in Microflora and Enzyme Activities of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during Fermentation (고초균과 효모를 혼용첨가한 고추장 숙성 중 미생물과 효소활성도의 변화)
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- Korean Journal of Food Science and Technology
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- v.32 no.2
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- pp.410-416
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- 2000