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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.2 = no.192, 2007년, pp.152 - 157
변지영 (한국식품연구원) , 남궁배 (한국식품연구원) , 조진호 (한국식품연구원) , 도정룡 (한국식품연구원) , 인재평 (한국식품연구원) , 김영명 (한국식품연구원)
In an attempt to develop functional salts having beneficial health effects, we experimentally prepared three functional salts by fortification with soluble seaweed minerals (Hizikia mineral salt, HMS), fucoidan (fucoidan salt, FS) and laver extracts (laver salt, LS). To characterize the functional s...
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