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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.3 = no.187, 2006년, pp.355 - 360
우관식 (충북대학교 식품공학과) , 장금일 (충북대학교 식품공학과) , 김광엽 (충북대학교 식품공학과) , 이희봉 (충북대학교 식품공학과) , 정헌상 (충북대학교 식품공학과)
Antioxidative activity and physicochemical characteristics of heat-treated licorice extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various treatment temperatures (110, 120, 130, 140, and
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