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조리 방법에 따른 자색 당근의 품질 특성 및 항산화능의 변화- 조리 방법에 따른 항산화 잔존량 -
김시현; 김영순; 오현빈; 이휘림
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Issue Date
2019
Citation
한국식품영양학회지, v.32, no.2, pp.89 - 97
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한국식품영양학회
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김시현
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black carrot
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