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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.4, 2022년, pp.268 - 275
김현정 (숙명여자대학교 식품영양학과) , 김명현 (숙명여자대학교 식품영양학과) , 한영실 (숙명여자대학교 식품영양학과)
The purpose of this study was to confirm the possibility of using Korean purple yam (Dioscorea alata) as proximate composition, material, and antioxidant activity. In the proximate composition of the freeze-dried purple yam powder, the carbohydrate content was the highest at 86.67%, and in minerals,...
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