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NTIS 바로가기융합정보논문지 = Journal of Convergence for Information Technology, v.10 no.1, 2020년, pp.243 - 250
강정란 (우석대학교 제약공학과) , 오동순 (우석대학교 제약공학과) , 황소소 (우석대학교 일반대학원 제약.화장품 공학과) , 김종화 (우석대학교 제약공학과) , 한갑훈 (우석대학교 제약공학과)
Due to the unique sourness and sweet taste of Aronia, it is necessary to develop it for processing rather than raw. The antioxidant activity and cytotoxin about the aronia powder fermentation extract using lactobacillus are verified. In the case of total polyphenol content, the content of non-fermen...
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