Effects of Barley Koji and Legumes on the Quality and Fibrinolytic Activity of Korean Traditional Rice Wine |
김재호
(배재대학교 유전공학과ㆍ바이오의약연구센터)
이주현 (배재대학교 유전공학과ㆍ바이오의약연구센터) 김형종 (배재대학교 유전공학과ㆍ바이오의약연구센터) 최신양 (한국식품개발연구원ㆍ바이오그린 21사업 식품연구단) 이종수 (배재대학교 유전공학과ㆍ바이오의약연구센터) |
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