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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.1 = no.173, 2004년, pp.1 - 8
황진봉 (한국식품개발연구원) , 하재호 (한국식품개발연구원) , 박완수 (한국식품개발연구원) , 이영춘 (중앙대학교 식품공학과)
Effects of temperature, discoloration, and conditioning on garlic compositions before and after storage were examined. Proximate composition, soluble solids, pH, organic acids, and total sugars of all samples were not significantly different. Sugar contents were sucrose > fructose > glucose, and inc...
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