GABA Productivity in Yoghurt Fermented by Freeze Dried Culture Preparations of Lactobacillus acidophilus RMK567 (Lactobacillus acidophilus RMK567의 동결건조 컬쳐로 제조한 요구르트에서 GABA 생성력)
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- Food Science of Animal Resources
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- v.29 no.4
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- pp.437-444
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- 2009