The Antioxidant Activity of Some Extracts from Various Stages of A Mailard Type Browning Reaction Mixture (여러 진행단계(進行段階)에서 추출(抽出)된 마이얄형(型) 갈색반응액(褐色反應液) 추출물(抽出物)의 항산화효과에 대하여)
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- Korean Journal of Food Science and Technology
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- v.5 no.2
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- pp.84-88
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- 1973