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Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage |
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| Authors: | Ja-Yeon Lee Young-Kum Im Hyun-Mi Ko Jong-Eon Chin Il-Chul Kim Hwanghee Blaise Lee Suk Bai |
| Institution: | 1. Department of Biological Sciences, College of Natural Sciences, Chonnam National University, Gwangju, 500-757, South Korea 2. Department of Microbiology, College of Medicine, Seonam University, Namwon, Chunpook, South Korea 3. Department of Cosmetology, Dongkang College University, Gwangju, South Korea |
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