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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.6, 2006년, pp.780 - 785
구경형 (한국식품연구원) , 이경아 (한국식품연구원) , 김영림 (한국식품연구원) , 이용환 (한국식품연구원)
The composition analysis of various radish (Rapharnus sativus L.) leaves and the effects of drying condition on the quality characteristics of hot-air dried radish leaves were carried out by a response surface methodology. Independent variables put in drying temperature
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