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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.6, 2006년, pp.774 - 779
박지희 (경남대학교 식품생명학과) , 이정민 (경남대학교 식품생명학과) , 이승철 (경남대학교 식품생명학과)
The commercial green tea leaves were packaged with polyethylene film and irradiated by electron beam at doses of 0, 5, 10, 20, and 30 kGy. After irradiation, green teas were prepared by soaking the leaves in water (1 g/100 mL) at
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