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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.42 no.10, 2013년, pp.1638 - 1648
정지숙 (구례군농업기술센터 야생화연구소) , 김용주 (구례군농업기술센터 야생화연구소) , 최보름 (구례군농업기술센터 야생화연구소) , 박노진 (구례군농업기술센터 자원연구개발과) , 손병길 (구례군농업기술센터 자원연구개발과) , 곽영세 (구례군농업기술센터 야생화연구소) , 김종철 ((재)하동녹차연구소) , 조경환 ((재)하동녹차연구소) , 김인호 (대구대학교 식품공학과) , 김성호 (대구대학교 식품공학과)
To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of
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