Changes in Chemical Components and Antioxidant Activity of Dried Jujube with Different Aging Temperatures and Durations (가온숙성온도와 기간에 따른 건대추의 성분과 항산화활성 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.41 no.5
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- pp.591-597
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- 2012