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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.47 no.2, 2015년, pp.164 - 169
안해천 (인하대학교 식품영양학과) , 정라나 (경희대학교 호텔관광대학) , 최은옥 (인하대학교 식품영양학과)
This study evaluated in vitro antioxidant activity, antioxidant content, and
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