Effect of Red Pepper Varieties on the Microflora, Enzyme Activities and Taste Components of Traditional Kochujang during Fermentation (고추품종을 달리한 전통식 고추장의 숙성중 미생물, 효소활성 및 맛성분의 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.26 no.6
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- pp.1050-1057
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- 1997