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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.6, 2006년, pp.708 - 712
정창호 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) , 김진희 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) , 심기환 (경상대학교 대학원 응용생명과학부.농업생명과학연구원)
The chemical properties of yellow and red onion were investigated and analyzed to provide basic data for functional food materialization and processing. The moisture and nitrogen free extract contents of yellow and red onion were 92.80%, 5.13% and 92.47%, 5.59%, respectively. Mineral components of y...
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