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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.3 = no.87, 2005년, pp.346 - 353
김수연 (영남대학교 생활과학부) , 소궤신행 (위덕대학교 외식산업학부) , 한재숙 (위덕대학교 외식산업학부) , 이갑랑 (영남대학교 생활과학부)
CThis study used HPLC to analyze the contents of 7 kinds of catechins, 4 kinds of theaflavins, and 2 kinds of methylxanthines in the following 6 kinds of commercial Korean tea: 2 green, 2 black, 1 jasmine and loolong. The following ranges in the 13 tea components of the 6 samples by ethanol extract ...
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