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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.34 no.6 = no.166, 2002년, pp.941 - 946
김종태 (한국식품개발연구원) , 김철진 (한국식품개발연구원) , 조용진 (한국식품개발연구원) , 최애진 (한국식품개발연구원) , 신원선 (한국식품개발연구원)
Propolis was extracted using various concentrations of ethanol at different solvent-sample ratios. Volatile flavor components of propolis were detected by GC/MS, and the principal components were analysed. The content of total flavonoids (TF) in propolis extract increased 2 to 14% with increasing co...
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