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KMID : 0665020040090030045
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Food Industry and Nutrition
2004 Volume.9 No. 3 p.45 ~ p.52
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Changes in the Free Sugars and Amino Acids Components of Chicory Roots by Different Roasting Processes
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Park Chae-Kyu
Jeon Byeong-Seon
Kim Na-Mi
Kwon O-Geun
Shim Ki-Hwan
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Abstract
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