01518nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002800093245020800121300003200329545006200361545006200423545006200485545005000547545005000597653012200647700003600769700004800805700001400853700001400867700005300881773013500934856002001069900001801089900002001107900001801127900001801145900001701163KSI00011194420040217145709031203s1998    ggka          000   kor    a0110010 akorbeng01a574.05b한526ㅅc2(3)00aZymomonas mobilis 유래 levansucrase에 의해 생산된 레반의 점도=xViscosity of levan produced by levansucrase from zymomonas mobilis/d김철호,e송기방,e이상기,e김병용,e전억한  ap. 217-222:b삽도;c26 cm  a김철호, 생명공학연구소 응용미생물연구부  a송기방, 생명공학연구소 응용미생물연구부  a이상기, 생명공학연구소 응용미생물연구부  a김병용, 경희대학교 식품가공학과  a전억한, 경희대학교 식품가공학과  aZymomonasaMobilisaLevansucrasea생산a유래a레반a점도aViscosityaLevanaProducedapHaTemperatureaInulin1 a송기방,d1953-0KAC2020689281 a김병용,g金炳龍,d1956-0KAC2013264311 a이상기1 a전억한1 a김철호,g金哲鎬,d1957-0KAC2015213114aut0 t산업식품공학.d한국산업식품공학회.g2권 3호(1998년 12월), p. 217-222q2:3<217w(011001)KSE199702022,x1226-476840u3150549aKd00010aSong, Ki-Bang10aKim, Byung-Yong10aRhee, Sang-Ki10aChun, Uck-Han10aKim, Chul-Ho