Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures (온도를 달리한 누룩 발효 기간별 배양 유산균 변화 및 분리 유산균들의 효소 활성)
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- Food Science and Preservation
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- v.22 no.6
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- pp.920-925
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- 2015