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NTIS 바로가기Journal of food science and nutrition, v.15 no.2, 2010년, pp.147 - 151
Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University) , Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its co...
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