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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.31 no.2, 2015년, pp.207 - 213
Free amino acid and mineral analysis of beverages with Gugija (Lycii fructus) extracts performed to determine the antioxidative and anti-diabetes activities of the beverages. The four major free amino acids in the water- or ethanol-extracts of the Gugija beverages were asparagine (115.23, 51.95 mg%)...
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