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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.36 no.11, 2007년, pp.1358 - 1364
이명희 (경북과학대학 바이오식품과) , 허담 (동우당 제약(주)) , 조덕조 (경북과학대학 전통식품연구소) , 이기동 (대구신기술사업단 전통생물소재산업화센터) , 윤성란 (경북과학대학 전통식품연구소)
Response surface methodology was employed to investigate the change of flavonoids components of citrus peel hydrolysate using Viscozyme L as the enzyme. As citrus peels were hydrolyzed by the enzyme, hesperetin and naringenin contents of flavonoids aglycone form increased. The optimal enzyme treatme...
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