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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.9, 2006년, pp.1273 - 1279
박난영 ((주)계명푸덱스) , 정용진 (계명대학교 식품가공학과)
The quality properties of oak mushroom were investigated using extraction conditions and enzyme treatments. The physiochemical properties were excellent at the extraction temperatures of
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