Effects of Barley Koji and Legumes on the Quality and Fibrinolytic Activity of Korean Traditional Rice Wine (보리 입국과 두류 첨가가 전통주의 품질과 혈전용해활성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.32 no.7
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- pp.1066-1070
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- 2003