01254nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245018900127300002600316545003100342545004000373545004700413545005500460653009200515700001900607700001400626700004800640700004000688773015100728900001900879900001500898900002000913900001900933KSI00086150320110708150920ta110530s2009    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc38(8)00a고추를 첨가한 발아현미 술의 품질특성 =xQuality characteristics of the germinated brown rice wine added with red pepper /d박찬순,e오은희,e정헌상,e윤향식  ap. 1090-1096 ;c28 cm  a박찬순, 농촌진흥청  a오은희, 충북보건의료센터  a정헌상, 충북대학교 식품공학과  a윤향식, 충북농업기술원baroma67@korea.kr  aGerminated brown riceaRed pepperaWinea고추a발아현미 술a항암효과a발효1 a박찬순4aut1 a오은희1 a정헌상,g鄭憲祥,d1965-0KAC2018333311 a윤향식,g尹香植0KAC2018I29480 t한국식품영양과학회지.d한국식품영양과학회.g38권 8호(2009년 8월), p. 1090-1096q38:8<1090w(011001)KSE199602786,x1226-331110aPark, Chansoon10aOh, Eunhee10aJeong, Heonsang10aYoon, Hyangsik