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발효비지 분말을 첨가한 비건 영양바의 품질 특성
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임지영;
진소연
Article
Issue Date
2021
Citation
Journal of the Korean Society of Food Science and Nutrition, v.50, no.8, pp 849 - 857
Publisher
Korean Society of Food Science and Nutrition
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이은지
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Han, Young Sil
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김명현
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김미정
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Park, Jung Su
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Sim, Ki Hyeon
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길가영
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quality characteristics
14
antioxidant activity
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sensory evaluation
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Antioxidant activity
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Yakju
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.
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Cedrela sinensis
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Cheongju
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Mugunghwa
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Etteum bell flower root
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2020 - 2023
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2010 - 2019
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2006 - 2009
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41
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ENG
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동아시아식생활학회지
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한국식품영양학회지
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한국식생활문화학회지
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Journal of the Korean Society of ...
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한국식품조리과학회지
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Culinary Science & Hospitalit...
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ABSTRACTS OF PAPERS OF THE AMERIC...
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FOOD CHEMISTRY
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한국식품위생안전성학회지
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