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

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Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

Kyung-Lan Park, Sung-Tae Kang, Min-Ju Kim, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.283-290

DOI:https://doi.org/10.7318/KJFC/2018.33.3.283
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