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식품의 조리.가공 공정 중 phytochemical 및 기능성의 변화
Changes in Phytochemical Stability and Food Functionality during Cooking and Processing 원문보기

한국조리과학회지 = Korean Journal of Food and Cookery Science, v.22 no.3 = no.93, 2006년, pp.402 - 417  

김현정 (한국식품연구원) ,  전향숙 (한국식품연구원)

Abstract AI-Helper 아이콘AI-Helper

Research interest on functional food and phytochemicals has mainly focused on their health effects, mechanism of action and structure-activity relationship for the development of nutraceuticals. Considering the intake of phytochemicals via the normal diet, further information is required on changes ...

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AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

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