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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.5, 2021년, pp.502 - 511
진민근 (경성대학교 식품생명공학과) , 김병희 (숙명여자대학교 식품영양학과) , 김민희 (한국첨단시험연구원) , 윤성원 (고려대학교 생물신소재연구소) , 김영화 (경성대학교 식품생명공학과)
In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performanc...
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