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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.20 no.4, 2005년, pp.244 - 252
장영미 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 이달수 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 홍기형 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 박성관 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 박성국 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 권용관 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 박재석 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 장선영 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 황혜신 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 김은정 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 한윤정 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 김병섭 (식품의약품안전청 영양기능식품본부 식품첨가물팀) , 원혜진 (식품의약품안전청 영양기능식품본부 식품첨가물팀)
This study was performed far development of new analytical method of beet red in foods. In this study, analysis of beet red in foods has been carried out by detection of betanine and isobetanine, the main color component of beet red as indicator compounds. The qualitative analysis technique consiste...
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