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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.19 no.6, 2004년, pp.605 - 610
김동석 (위덕대학교) , 소궤신행 (영남대학교 가정관리학과) , 한재숙 (대구산업정보대학 호텔조리계열) , 김미향 (영남대학교 식품 외식학부)
This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment-carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote ...
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