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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.31 no.6, 2002년, pp.1119 - 1125
김종덕 (여수대학교 생명ㆍ화학공학부)
The growth of C. pefringens was inhibited by the combination of natural products which have antioxidative capacity C. perfringens was controlled very effectively by each or the combination of Paeonia japonica, Atractylodis rhizome alba, Epimedii herba, Acori graminei rhizoma, Schizandraefructus, Lyc...
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