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NTIS 바로가기KSBB Journal, v.26 no.1, 2011년, pp.83 - 86
최선주 (호서대학교 식품생물공학과 및 식품기능안전연구센터) , 김소영 (내추럴초이즈(주)) , 정윤주 ((주)콧데) , 구창섭 ((주)콧데) , 하병집 ((주)콧데) , 채희정 (호서대학교 식품생물공학과 및 식품기능안전연구센터)
The stability of cream containing lotus leaf extract (LLE) was evaluated. Stability pH and viscosity were measured at 3 different temperatures (
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