[ 한국식품위생안전성학회지 ] Vol.26, No.3 | 2011
발효 전후 쌀뜨물의 일반성분 변화
Proximate Compositions Changed Before and After Fermentation of Rice Spent Water
Keyword : fermented rice spent water, proximate composition, lactic acid, free amino or ammoniacal nitrogens
Author's : 김민주·박성수1·김동호2·김근성*
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