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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.5 = no.177, 2004년, pp.800 - 803
심태흠 (강원도보건환경연구원 식의약품분석과) , 김영선 (강원대학교 생명공학부) , 사재훈 (강원도보건환경연구원 식의약품분석과) , 신인철 (강원도보건환경연구원 식의약품분석과) , 허성일 (강원대학교 생명공학부) , 왕명현 (강원대학교 생명공학부)
Chemical components and physiological activities of acorn powders were investigated to develop functional food. Proximate components were 87.29% crude fiber, 1.18% crude fat, 0.84% crude protein, and 0.12% crude ash. Potassium was most predominant mineral, followed by phosphorus, calcium, magnesium,...
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