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Kim HJ, Lee JJ, Cheigh MJ, Choi SY. 1998. Amylase, protease, peroxidase and ascorbic acid oxidase activity of kimchiingredient. Korean J Food Sci Technol 30: 1333-1338.
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Choi JH. 2001. Quality characteristics of the bread with sprouted brown rice flour. Korean J Soc Food Cookery Sci17: 323-328.
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Kim JH, Lee JH, Kim HJ, Choi SY, Lee JS. 2003. Effects of barley koji and legumes on the quality and fibrinolyticactivity of Korean traditional rice wine. J Korean Soc FoodSci Nutr 32: 1066-1070.
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Choi NS, Seo SY, Kim SH. 1999. Screening of mushrooms having fibrinolytic activity. Korean J Food Sci Technol 31:553-557.
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