Microbiological Studies on the Rice Makgeoly -IV. Properties of Nucleic Acid Degrading Enzymes and their Related Substances during Brewing- (쌀막걸리의 미생물학적(微生物學的) 연구(硏究) -제4보(第四報) : 담금중 핵산분해효소계(核酸分解酵素系)의 성질(性質) 및 핵산관련물질(核酸關聯物質)의 변화(變化)-)
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- Korean Journal of Food Science and Technology
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- v.15 no.3
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- pp.245-251
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- 1983