Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology (반응표면분석을 이용한 흑마늘의 항산화 활성 최적화를 위한 추출조건 확립)
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- Food Science and Preservation
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- 제19권4호
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- pp.577-585
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- 2012