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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.3 = no.169, 2003년, pp.483 - 487
이상호 (한국식품정보원) , 이영춘 (중앙대학교 식품공학과) , 윤석권 (동덕여자대학교 식품영양학과)
The antimicrobial activity of the omija extract shown at pH 6.5, which was observed in the previous research, suggested that there could be active substances other than citric acid and malic acid in the Omija extract. Therefore, attempts were made to identify antimicrobial compounds in the essential...
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