The Changes of $\alpha$ -galactosidase Activities and Stachyose and Raffinose Contents During Fermentation of Soybeans
(대두의 발효에 따른 $\alpha$ -Galactosidase활성 및 Stachyose, Raffinose 함량 변화)
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- Korean journal of food and cookery science
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- v.14 no.5
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- pp.509-512
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- 1998