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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.14 no.6, 2007년, pp.662 - 668
신혜경 (국립창원대학교 식품영양학과) , 서윤정 (국립창원대학교 식품영양학과) , 김주연 (국립창원대학교 식품영양학과) , 김창순 (국립창원대학교 식품영양학과) , 노상규 (국립창원대학교 식품영양학과)
Studies have shown that onions exhibit a wide variety of health-promoting properties. The health benefits by the onion have been attributed to its ability to scavenge free radicals, to reduce blood lipids, to lower blood pressure, and to inhibit platelet aggregation. This study was performed to inve...
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