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KMID : 0665220060190030271
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 3 p.271 ~ p.278
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Increasing Effect on Storage Stability of Rosemary Extracts used for Various Solvent System on Seasoning Oils
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Lee Jang-Woo
Han Myung-Kyu
An Yeong-Soon
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Abstract
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KEYWORD
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seasoning oil, rosemary extract, acid value, peroxide value, tocopherol
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