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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.17 no.6, 2010년, pp.897 - 902
이영택 (경원대학교 식품생물공학과)
This study was conducted to investigate the effects of different cooking methods on the carotenoid content in genetically modified(GM) provitamin A-biofortified rice. The proximate components (moisture, protein, lipid, and ash) of GM rice were similar to those of conventional non-GM rice. Provitamin...
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