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NTIS 바로가기한국포장학회지= Korean Journal of Packaging Science & Technology, v.30 no.1, 2024년, pp.43 - 51
정수연 (세계김치연구소) , 이현규 (세계김치연구소) , 유승란 (세계김치연구소)
The addition of oxygen scavengers to food products helps to reduce oxygen exposure, thereby mitigating deterioration, including changes in taste, odor, and color, as well as inhibiting microbial growth. Despite the advantages of the existing non-metallic oxygen removal materials in terms of safety f...
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