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피인용 문헌
- Antioxidant Activities and Monacolin K Production of Fermented Chinese Yam by Monascus sp. MK805 vol.50, pp.1, 2014, https://doi.org/10.7845/kjm.2014.4002
- 유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성 vol.32, pp.5, 2012, https://doi.org/10.9799/ksfan.2019.32.5.494