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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.1, 2005년, pp.81 - 86
김윤선 (세종대학교 생활과학과) , 김종군 (세종대학교 생활과학과) , 이영숙 (한림대학교 생명과학부) , 강일준 (한림대학교 생명과학부)
The chemical components of buckwheat seed and sprout were compared for predicting the usefulness of buckwheat sprout as food materials. The buckwheat sprout was harvested and lyophilized after germination for 7 days. Crude protein, lipid and ash contents of buckwheat sprout were 20.8, 1.3 and 2.6% i...
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