Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit (보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화)
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- Food Science and Preservation
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- 제24권1호
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- pp.125-133
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- 2017