01042nam a2200217 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245022000124300003200344545005000376545005000426653009500476700001900571700004800590773014800638900001800786900002000804KSI00017174820040224135906031010s2003    bnka          000   kor    a0110010 akorbeng01a511.1305b한564ㅅc32(3)00a생전분 분해효소를 이용한 현미의 초산발효조건에 따른 성분변화=xChanges in the components of acetic acid fermentation of brown rice using raw starch digesting enzyme/d신진숙,e정용진  ap. 381-387:b삽도;c28 cm  a신진숙, 계명대학교 식품가공학과  a정용진, 계명대학교 식품가공학과  a현미a초산발효조건aDigesting enzymeaBrown riceaAcetic acidaNon steamed vinegar1 a신진숙4aut1 a정용진,g鄭容震,d1964-0KAC2018324930 t한국식품영양과학회지.d한국식품영양과학회.g32권 3호(2003년 4월), p. 381-387q32:3<381w(011001)KSE199602786,x1226-331110aShin, Jin Suk10aJeong, Yong Jin