Changes in the Antibacterial Activity of Green Tea Extracts in Various pH of Culture Broth against Staphylococcus aureus and Salmonella typhimurium (배지의 pH에 따른 녹차추출물의 Staphylococcus aureus 와 Salmonella typhimurium에 따른 항균작용)
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- Food Science and Preservation
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- v.8 no.2
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- pp.206-212
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- 2001