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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.1, 2023년, pp.33 - 41
정엽 (세명대학교 바이오식품영양학부) , 박소영 (세명대학교 바이오식품영양학부) , 박시현 (세명대학교 바이오식품영양학부) , 염은선 (세명대학교 바이오식품영양학부) , 정우용 (세명대학교 바이오식품영양학부) , 김수민 (세명대학교 바이오식품영양학부) , 송효남 (세명대학교 바이오식품영양학부)
To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida(P5)) and four kinds of medicinal mushrooms(In...
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