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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.18 no.1, 2002년, pp.73 - 80
배수경 (오뚜기 중앙연구소) , 김미라 (경북대학교 식품영양학과)
The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating ...
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