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1.
Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation,Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;

Preventive Nutrition and Food Science, 2013. vol.18. 3, pp.203-209 crossref(new window)
2.
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation,Jeong, Yoon-Hwa;

Preventive Nutrition and Food Science, 2011. vol.16. 2, pp.142-149 crossref(new window)
3.
오이를 첨가한 막걸리의 발효기간 중 이화학적 및 미생물학적 특성,김상연;김은경;윤성준;조남지;정수경;권상호;장윤혁;정윤화;

한국식품영양과학회지, 2011. vol.40. 2, pp.223-228 crossref(new window)
4.
복분자 와인을 첨가한 요구르트의 품질 특성,이재성;최희영;배인휴;

한국축산식품학회지, 2013. vol.33. 6, pp.806-816 crossref(new window)
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