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Author: Weon Teak Seo
1 Articles are founded.
Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
Jeong Yeon Shin 
, Min Jung Kang , Jae Ran Kang , Jin Sang Choi , Weon Teak Seo , Jung Hye Shin
, Min Jung Kang , Jae Ran Kang , Jin Sang Choi , Weon Teak Seo , Jung Hye Shin
Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212
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https://doi.org/10.11002/kjfp.2020.27.2.212
