Changes of Microorganisms, Enzyme activity and Physiological functionality in the traditional Deonjang with various concentrations of Lentinus edodes during fermentation (표고버섯 첨가에 따른 재래식 된장 발효 과정중의 미생물, 효소 활성 및 기능성의 변화)
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- Applied Biological Chemistry
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- v.43 no.4
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- pp.277-284
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- 2000