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NTIS 바로가기생명과학회지 = Journal of life science, v.22 no.11 = no.151, 2012년, pp.1451 - 1455
김지혜 (동아대학교 식품영양학과) , 송현승 (동아대학교 식품영양학과) , 박인식 (동아대학교 식품영양학과)
The study was conducted to investigate the effect of Maillard reaction products (MRPs) on enzymatic browning of crown daisy (Chrysanthmum coronarium var. spatiosum). The MRPs prepared by heating various amino acid and sugar at
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