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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.2, 2023년, pp.122 - 128
이호진 (한국교통대학교 식품영양학 전공) , 권순영 (미선나무식품화사업단) , 정필문 (미선나무식품화사업단) , 김은아 ((주)클린힐 R&D) , 이경행 (한국교통대학교 식품영양학 전공)
A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 ...
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