Optimization of Culture Conditions for the Yeast and Analysis of Qualities of Makgeolli Brewed with the Yeast Isolated from Korean Traditional Nuruk (전통누룩으로부터 막걸리용 효모의 선별 및 최적 배양조건)
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- The Korean Journal of Mycology
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- 제40권4호
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- pp.204-209
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- 2012