Classification of Fermented Soybean Paste during Fermentation by ^1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis
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概要
- 論文の詳細を見る
- 2009-03-23
著者
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Kim Young-suk
Department Of Mechanical Engineering Kyungpook National University
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KWON Dae
Korea Food Research Institute
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Yang Seung-Ok
College of Pharmacy, Chung-Ang University
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Kim Min-Su
College of Pharmacy, Chung-Ang University
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Liu Kwang-Hyun
College of Medicine, In-Je University
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AUH Joong-Hyuck
Department of Food Science and Technology, Chung-Ang University
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CHOI Hyung-Kyoon
College of Pharmacy, Chung-Ang University
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KANG Daejung
Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University
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Kim Young-suk
Department Of Food Science And Technology Ewha Womans University
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Kim Young
Department Of Food Science And Technology Ewha Womans University
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Yang Seung-ok
College Of Pharmacy Chung-ang University
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Choi Hyung-kyoon
College Of Pharmacy Chung-ang University
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Liu Kwang-hyun
College Of Medicine In-je University
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Kim Min-su
College Of Pharmacy Chung-ang University
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Auh Joong-hyuck
Department Of Food Science And Technology Chung-ang University
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Kim Young-suk
Dep. Of Food Sci. And Technol. Ewha Womans Univ.
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Choi Hyung-kyoon
Coll. Of Pharmacy Chung-ang Univ.
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Kwon Dae
Department Of Bioscience And Biotechnology And Bio/molecular Informatics Center Konkuk University
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Kim Young-suk
Department Of Food Science And Technology Ewha Woman's University
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KIM Young-Suk
Department of Food Science and Engineering, Ewha Womans University
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