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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.44 no.10, 2015년, pp.1543 - 1549
김효주 ((재)전남생물산업진흥원 식품산업연구센터) , 위지향 ((재)전남생물산업진흥원 식품산업연구센터) , 양은주 ((재)전남생물산업진흥원 식품산업연구센터)
Black rice bran, a by-product from rice milling process, is a good natural source of anthocyanin pigment. The purpose of this study was to determine the optimum conditions for anthocyanin extraction from black rice bran as well as the stability of anthocyanin extract according to different storage t...
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