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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.24 no.6, 2008년, pp.905 - 911
손희경 (순천향대학교 식품영양학과) , 이영상 (순천향대학교 의료생명과학과) , 박영현 (순천향대학교 식품영양학과) , 김미정 (국민대학교 식품영양학과) , 이경애 (순천향대학교 식품영양학과)
Dried and roasted Gugija (Lycii fructus) were extracted with water, 50% ethanol and 100% ethanol, after which the physico-chemical properties of the extracts were evaluated. The extraction yield was higher when using water for the extraction solvent than when the other solvents were used, while the ...
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