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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.52 no.6, 2020년, pp.573 - 579
이수정 (경상대학교 식품영양학과) , 류지현 (양산부산대학교병원 의생명융합연구원) , 남수진 (경상대학교 식품영양학과) , 구옥경 (경상대학교 식품영양학과)
The physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) were investigated every four days during the twenty days of aging process and compared with fresh ginger. Browning intensity and redness value were significantly increased compared to fresh ginger; ...
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