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HONG Chung-Oui | 論文著者
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Hong Chung-Oui
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University
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HONG Chung-Oui
Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University
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Hong Chung-Oui
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea Univer
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Hong Chung-Oui
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University