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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.24 no.6, 2017년, pp.786 - 794
황태연 (순천대학교 식품공학과) , 허창기 (순천대학교 식품공학과)
This study analyzes the chemical composition and thiobarbituric acid reactive substance levels of Godulbaegi (Youngia sonchifolia M.) depending on collection time. The moisture and crude fat content in leaf and root decreased, while crude fiber, crude protein, carbohydrate, and ash increased with in...
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