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KMID : 1007520010100060045
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Food Science and Biotechnology
2001 Volume.10 No. 6 p.45 ~ p.50
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Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
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Kim Hyun-Ku
Kang Deog-Sun
Choi Cheong
Kim Kong-Hwan
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Abstract
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KEYWORD
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Onion, browning inhibitory effect, functionality, microwave-assisted extraction
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