:: Journal of The Korean Society of Food Culture ::

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Optimization of Maca (Lepidium meyenii) Extraction for Natural Beverage Development using Enzyme Treatment

Jeong-Ah Kim, Moo-Hyeog Im

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.361-368

DOI:https://doi.org/10.7318/KJFC/2019.34.3.361
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