Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process (압출성형 무청 분말 추출물의 항산화 물질 함량 증가 및 이취 감소)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.45 no.12
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- pp.1769-1775
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- 2016