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