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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.6 = no.172, 2003년, pp.1039 - 1044
오봉윤 (목포대학교 식품산업기술연구센터) , 박복희 (목포대학교 식품산업기술연구센터) , 함경식 (목포대학교 식품산업기술연구센터)
We investigated the changes in saponins during the cultivation of soybean sprout. Crude saponin content was 4.15mg/g in germinated soybean and reached its peark (5.33mg/g) in soybean sprout cultivated for six days. Saponin content in the cotyledon, stem, and root of the soybean sprout cultivated for...
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