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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.10 no.4, 2003년, pp.547 - 553
강태수 (도립충북과학대학 식품생명과학과) , 정헌상 (도립충북과학대학 식품생명과학과) , 박희정 (도립충북과학대학 식품생명과학과) , 이명렬 (도립충북과학대학 식품생명과학과) , 공영준 (강원도농업기술원 농산물이용시험장) , 정익수 (㈜보락)
To develop the health and functional food material from oats, this study was conducted to determine the biologiral activities(antibacterial, antioxidative and mtltmor effects) of oat bran's soluble
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