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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.32 no.6, 2017년, pp.460 - 469
Kim, Tae-Hun (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Lee, Seulgi (Department of Biochemistry, Chungnam National University) , Seo, Jin Woo (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Bing, Sun Hye (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Kim, Jong Im (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Kwon, Eui-Ra (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Jo, Gune-Hee (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Lee, Jae-Myean (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Choi, Joon Sig (Department of Biochemistry, Chungnam National University)
The aim of this work was to study the comparison of anti-oxidative activity in a single serving size of commercial coffees and teas. Commercial regular coffees and teas, including, brand regular coffees (주제어
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