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NTIS 바로가기Journal of applied biological chemistry, v.65 no.4, 2022년, pp.421 - 427
고현아 (Department of Food Science and Nutrition, Jeju National University) , 박현주 (Department of Food Science and Nutrition, Jeju National University) , 강인혜 (Department of Food Science and Nutrition, Jeju National University)
In this study, Jeju Tatary buckwheat tea's chemical composition and physiological activities were compared according to the leaching temperature (60, 80, 100 ℃). As the leaching temperature is increased, the degree of browning is induced. However, there was no significant change in pH. The to...
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