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KMID : 0665220050180040334
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 4 p.334 ~ p.340
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Studies on the Volatile Flavor Components and Biochemical Characterizations of Artemisia princeps and A. argyi
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Choi Byung-Bum
Lee Hye-Jeong
Bang Son-Kwon
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Abstract
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KEYWORD
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Artemisia, AST, ALT, ALP, antioxitant, volatile component
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