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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.18 no.4, 2002년, pp.433 - 439
곽은정 (경희대학교 생활과학대학 식품영양학과) , 이영순 (경희대학교 생활과학대학 식품영양학과)
In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija he...
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