Studies of Characteristics of Polyphenol Oxidase in Yan and Antimutagenic effect of Enzymatic Browning Reaction Products (마의 Polyphenol oxidase의 특성과 효소갈변생성물의 항돌연변이 효과)
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- Korean journal of food and cookery science
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- v.10 no.4
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- pp.339-345
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- 1994