Effect of Monascus Fermentation on Content of Monacolin K and Antioxidant Activities of Germinated Brown Rice (홍국균 발효가 발아현미의 Monacolin K 함량과 항산화 활성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.44 no.8
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- pp.1186-1193
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- 2015