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NTIS 바로가기생명과학회지 = Journal of life science, v.14 no.6 = no.67, 2004년, pp.931 - 937
최영환 (밀양대학교 원예학과) , 이영근 (밀양대학교 식품과학과)
The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the ...
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