Changes in the Physicochemical Properties and Sensory Characteristics of Burdock (Arctium lappa) During Repeated Steaming and Drying Procedures (증건 횟수에 따른 우엉의 이화학적 변화 및 관능적 특성 연구)
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- Korean Journal of Food Science and Technology
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- v.47 no.3
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- pp.336-344
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- 2015