01131nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245014700122300003200269545004700301545004700348545003700395653010800432700005300540700004800593700001400641773013600655856002000791900001800811900001900829900001700848KSI00012268820040126133657031204s1996    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc28(1)00a김치발효중 올리고당류의 안정성=xStability of oligosaccharides during fermentation of kimchi/d윤종원,e강선철,e노태욱  ap. 203-206:b삽도;c29 cm  a윤종원, 대구대학교 생물공학과  a강선철, 대구대학교 생물공학과  a노태욱, ㈜아진종합식품  a김치발효a올리고당류a안정성aStabilityaOligosaccharidesaFermentationaKimchiaIngredient1 a윤종원,g尹鐘遠,d1962-0KAC2018043994aut1 a강선철,g姜善哲,d1960-0KAC2014162731 a노태욱0 t한국식품과학회지.d韓國食品科學會.g28권 1호(1996년 2월), p. 203-206q28:1<203w(011001)KSE199508795,x0367-629340u3195831aKd00010aYun, Jong Won10aKang, Sun Chul10aRo, Tae Wook