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Effect of Monascus-Fermentation on the Content of Bioactive Compounds in White and Black Soybeans
홍국발효가 백태와 서리태의 생리활성 성분에 미치는 영향
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by
Yoo-Jeong Jin, Young-Hee Pyo
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in Korean Journal of Food Science and Technology by Korean Society of Food Science and Technology.
2015 Volume 47, p409-412
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Crossref Metadata (via API)
Worldcat
SHERPA/RoMEO (journal policies)
wikidata.org
CORE.ac.uk
Semantic Scholar
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