01168nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052003300093245018400126300003000310545004700340545004700387545004700434653011900481700003300600700001400633700004800647773013100695856002000826900001900846900001900865900001800884KSI00011219020040217151133031204s2001    ggka          000   kor    a0110010 akorbeng01a574.05b한526ㅅc5(1)-5(4)00a인삼전분의 알코올 발효적성 및 발효인삼주의 특성=xAlcohol fermentability of insam starch and characteristics of insam wine/d노승구,e송재상,e박기환  ap. 43-51:b삽도;c26 cm  a노승구, 중앙대학교 식품공학과  a송재상, 중앙대학교 식품공학과  a박기환, 중앙대학교 식품공학과  a인삼전분a알코올a발효적성a발효인삼주a특성aGinsengaInsam wineaSaponinaAlcohol fermentation1 a노승구0KAC2020523794aut1 a송재상1 a박기환,g朴畿桓,d1961-0KAC2013264910 t산업식품공학.d한국산업식품공학회.g5권 1호(2001년 2월), p. 43-51q5:1<43w(011001)KSE199702022,x1226-476840u3150727aKd00010aRoh, Seung-Koo10aSong, Jae-Sang10aPark, Ki-Hwan