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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.1 = no.179, 2005년, pp.23 - 29
정옥진 (충북대학교 식품공학과) , 우관식 (충북대학교 식품공학과) , 김광엽 (충북대학교 식품공학과) , 이희붕 (충북대학교 식품공학과) , 정헌상 (충북대학교 식품공학과)
To investigate potential characteristics of clay minerals (illite, kaolin, zeolite, vermiculite, and bentonite) for food industry application, antioxidative properties of clay minerals, electron-donating ability (EDA), peroxide value (POV), and thiobabituric acid (TBA) were measured, and antimicrobi...
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