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KMID : 0665219960090040504
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Korean Journal of Food and Nutrition
1996 Volume.9 No. 4 p.504 ~ p.508
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Characteristics of browning Materials in Perilla Oil and Change of Oxidative Stability of Blended Perilla Oil
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김영언/Kim, Young Eon
김인환/이영철/Kim, In Hwan/Lee, Young Chul
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Abstract
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KEYWORD
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