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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.18 no.3, 2011년, pp.341 - 348
김일훈 (경상대학교 식품공학과.농업생명과학연구원) , 정창호 ((주)우양냉동식품) , 박수정 (경상대학교 원예학과) , 심기환 (경상대학교 식품공학과.농업생명과학연구원)
The nutritional components and antioxidative activities of jujube fruit and leaf were investigated and analyzed to provide basic data for functional food materialization and processing. The nitrogen-free extract contents of the fruit and leaf were 71.92% and 41.51%, respectively. The mineral compone...
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