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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.1, 2005년, pp.93 - 98
문주수 (국립한경대학교 식품생물공학과 식품생물산업연구소) , 이옥환 (국립한경대학교 식품생물공학과 식품생물산업연구소) , 손종연 (국립한경대학교 식품생물공학과 식품생물산업연구소)
Total tocopherol and phenol contents were determined for virgin and pure oilve oil, and their autoxidation and thermal oxidation were compared with those of commercial soybean oil, in the presence or absence of fluorescent light. The total tocopherol contents of virgin, pure olive oil, and soybean o...
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