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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.37 no.1, 2022년, pp.81 - 89
신희윤 (경성대학교 식품생명공학과) , 최용민 (국립농업과학원 농식품자원부 식생활영양과) , 최정민 (경성대학교 식품생명공학과) , 김영화 (경성대학교 식품생명공학과)
This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the ...
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