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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.18 no.4, 2011년, pp.546 - 551
이은진 (경북대학교 식품공학부) , 김정숙 (계명문화대학 식품영양조리과) , 김현구 (한국식품연구원) , 권중호 (경북대학교 식품공학부)
Response surface methodology (RSM) was used for the microwave-assisted extraction (MAE) of the effective components of grape seed, such as its antioxidative and nitrite-scavenging abilities. Microwave power (2,450 MHz, 0-160W), ethanol concentration (0-100%), and MAE time (1-5 min) were used as inde...
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