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피인용 문헌
- Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar vol.11, pp.1, 2017, https://doi.org/10.1186/s13065-017-0298-9
- Comparison of Functional Properties of Black Soybean Pickled in Vinegar (Chokong) vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.171