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1 research outputs found
Quality Characteristics of Takju, Yakju, and Spirit made from Phellinus linteus and Ginger
Author
Chen X
Dickinson JR
+39 more
Han EH
Kang MY
Kim EJ
Kim MH
Lee GY
Lee SJ
Lee SM
Sheo HJ
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Publication venue
'Culinary Society of Korea'
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