전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성 (Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk)
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- Journal of Dairy Science and Biotechnology
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- 제37권2호
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- pp.115-128
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- 2019