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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.36 no.11, 2007년, pp.1409 - 1416
남하영 (충남대학교 식품공학과) , 이주운 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) , 홍장환 (네오메가(주)) , 이기택 (충남대학교 식품공학과)
Seven selected commercial pure or refined olive oils were obtained from the market, and their physicochemical properties and volatile characterizations were investigated. Fatty acid profiles of the analyzed olive oils showed oleic
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