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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.2, 2007년, pp.165 - 172
장재희 (부경대학교 식품공학과) , 최희선 (인제대학교 식품생명과학부) , 정효숙 (부경대학교 식품공학과) , 강옥주 (경남대학교 식품영양학과)
This study was conducted to investigate the antioxidant amounts and properties of barley leaf tea and green tea at under various leaching conditions. The leaching temperatures and times of the distilled water were 50, 70 and
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