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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.44 no.8, 2015년, pp.1206 - 1211
김주영 (경북대학교 식품공학부) , 성기운 (경북대학교 식품공학부) , 황인욱 (경북대학교 식품생물산업연구소) , 정신교 (경북대학교 식품공학부)
Grape juice is consumed worldwide and studied due to the high antioxidant activities and contents. The color of grape juice is due to the presence of phenolic compounds such as anthocyanins. Therefore, color values can be an indicator of antioxidant capacities of grape juice. However, the correlatio...
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