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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.20 no.3, 2013년, pp.330 - 335
정기태 (전라북도 농업기술원) , 주인옥 (전북대학교 식품공학과) , 최소라 (전라북도 농업기술원) , 유동현 (전라북도 농업기술원) , 노재종 (전라북도 농업기술원)
This study was conducted to investigate the food value of Cudrania tricuspidata at its various maturation stages. The pH, total acid and reducing sugar contents of its fruit juice were determined to have been 4.2~5.1, 1.4~2.0% and 5.4~8.6%, respectively. The general chemical components of its fruit ...
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