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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.15 no.3, 2008년, pp.396 - 404
전은주 (경북대학교 식품공학과) , 김교연 (경북대학교 식품공학과) , 이정은 (경북대학교 식품공학과) , (경북대학교 식품공학과) , 권중호 (경북대학교 식품공학과)
This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature(
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