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피인용 문헌
- The influence of Procyanidins, Gallic acid and Theaflavins extracted level when fermented sun-dried salt and green tea vol.15, pp.6, 2014, https://doi.org/10.5762/KAIS.2014.15.6.3774
- The Antioxidant Effect of Cheonggukjang, Fermented Using the New Strain, Bacillus amyloliquefaciens NBF11-1 vol.16, pp.8, 2015, https://doi.org/10.5762/KAIS.2015.16.8.5343
- Changes in Physicochemical Properties of Actinidia arguta (Siebold & Zucc.) Planch. ex Miq. by Blanching, Drying, and Fermentation vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.425