01351nam a2200313 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002700096245023900123300002200362545005300384545005300437545005300490545005600543653010700599700004100706700001400747700004800761700001400809773012700823856002100950900001700971900001700988900001601005900001601021KSI00065992520080912141510ta080425s2001    ulk           000   kor    a0110010 akorbeng01a527.805b한594c43(1)00a청일뽕 오디를 이용하여 제조된 침출주의 관능평가 및 생리활성연구 =xPhysiological effects and sensory characteristics of mulberry fruit wine with Chongilppong /d김현복,e이용우,e이완주,e문재유  ap. 16-20 ;c28 cm  a김현복, 농업과학기술원 잠사곤충부  a이용우, 농업과학기술원 잠사곤충부  a이완주, 농업과학기술원 잠사곤충부  a문재유, 서울대학교 농업생명과학대학  aMulberry fruitaSensory characteristicsaBiological effectsaChongilpponga청일뽕 오디a침출주1 a김현복,d1969-0KAC2014059704aut1 a이용우1 a이완주,g李杬周,d1944-0KAC2012158981 a문재유0 t한국잠사학회지.d한국잠사학회.g43권 1호(2001년 6월), p. 16-20q43:1<16w(011001)KSE199506221,x0440-233240u19703783aKd00010aKim, Hyunbok10aLee, Yongwoo10aLee, Wonchu10aMoon, Jaeyu