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NTIS 바로가기한국콘텐츠학회논문지 = The Journal of the Korea Contents Association, v.9 no.3, 2009년, pp.353 - 360
정상호 (목원대학교 바이오건강학부) , 변영호 (연세대학교 생명공학과)
The use of colorants as additives for foods and drinks is a significant factor to food consumers in determining the acceptability of processed foods. In recent years, the number of previously used artificial colorants/dyes suitable for food use has been drastically reduced as a result of toxicologic...
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