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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.10, 2005년, pp.1619 - 1624
정석문 (경남대학교 식품생명공학부) , 김소영 (경남대학교 식품생명공학부) , 하정욱 (경남대학교 식품생명공학부) , 이승철 (경남대학교 식품생명공학부)
The effect of far-infrared (FIR) irradiation on the antioxidant activity of extracts from grape seed (GS) was evaluated. GS (5 g) were placed in Pyrex petri dishes (8.0 cm diameter) md FIR irradiated at 150
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