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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.5 = no.183, 2005년, pp.816 - 821
정기태 (전북농업기술원) , 주인옥 (전북농업기술원) , 최동근 (전북농업기술원) , 정종성 (전북농업기술원) , 류정 (전북농업기술원) , 고복래 (전북농업기술원) , 최정식 (전북농업기술원)
Chemical characteristics and physiological activities of plums (Oishiwase and Formosa) were evaluated. Proximate composition of plums consisted of (w/w) 1.9-6.2% protein, 2.3-7.1% fat, 3.5-4.1% ash, and 84,1-88,7% carbohydrate. Organic acids, such as oxalic, malic, succinic, and acetic acids were de...
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