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한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.6, 2020년, pp.714 - 724
Kang, Min Jung , Kang, Jae Ran , Shin, Jung Hye
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The present study aimed to confirm the quality characteristics of black garlic aged from ‘Hongsan’ variety developed by the National Institute of Horticultural and Herbal Science and the ‘Namdo’ variety cultivated mainly in Namhae-gun. The total phenolic compounds of aged Ho...
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