Changes of Polyphenols and Polyphenol Oxidase Active Bands during Apple Wine Fermentation (사과주(酒) 발효과정중(醱酵過程中) Polyphenol성(性) 물질(物質) 및 Polyphenol Oxidase 활성(活性) Band의 변화(變化))
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- Korean Journal of Food Science and Technology
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- v.16 no.4
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- pp.413-417
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- 1984