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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.7, 2005년, pp.1114 - 1117
임아람 (경남대학교 식품생명공학부) , 정은실 (경남대학교 식품생명공학부) , 조성춘 (경남대학교 식품생명공학부) , 이승철 (경남대학교 식품생명공학부)
The effects of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from peanut shells was evaluated. Peanut shells were placed in pyrex petri dishes (8.0cm diameter) and irradiated at
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