Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms (유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화)
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- Food Science and Preservation
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- v.31 no.2
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- pp.287-297
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- 2024