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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.5, 2018년, pp.512 - 518
최용석 , 이재강 , 이정훈 , 금혜임 , 최용현 , 신말식
Purpose: Enzyme as Celluclast 1.5L, which degrades cell wall materials of wheat germ, was applied to stabilized wheat germ to increase the antioxidant activity. Methods: Total phenolic compounds (TPC), total flavonoid contents (TFC) and α-tocopherol contents were measured from the enzyme-treated wh...
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