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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.15 no.2, 2008년, pp.261 - 268
This study was carried out to analyze the components of the roots, stems, and leaves of Ailanthus altissima to obtain basic data on the nutritional and functional materials developed a functional food with A. altissima. Among the general components, crude ash (9.20%) in the roots, crude protein (11....
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