01373nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245020900122300003200331545005600363545006700419545002500486545005600511653012200567700001900689700004800708700003600756700004800792773013600840856002100976900002000997900001701017900001801034900001901052KSI00017352620080506095431031217s2003    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(2)00a홍국균 발효 메밀에서의 rutin과 monacolin K의 함량 변화=xContent of rutin and monacolin K in the red buckwheat fermented with monascus ruber/d강동주,e엄주방,e이성구,e이종훈  ap. 242-245:b삽도;c29 cm  a강동주, 경기대학교 식품미생물공학과  a엄주방, 경기대학교 식품미생물공학과, 머슈빌  a이성구, 머슈빌  a이종훈, 경기대학교 식품미생물공학과  a홍국균a발효메밀aRutinaMonacolin ka함량변화aRutinaContentaRedaBuckwheataFermentedaMonascusaRuber1 a강동주4aut1 a엄주방,g嚴柱邦,d1951-0KAC2016333021 a이성구,d1952-0KAC2018501671 a이종훈,g李宗勳,d1964-0KAC2017397120 t한국식품과학회지.d韓國食品科學會.g35권 2호(2003년 4월), p. 242-245q35:2<242w(011001)KSE199508795,x0367-629340u30077147aKd00010aKang, Dong Zhou10aUm, Joo Bang10aLee, Song Koo10aLee, Jong Hoon