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KMID : 1007520060150020220
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Food Science and Biotechnology
2006 Volume.15 No. 2 p.220 ~ p.226
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Separation of Lipid-Soluble Component to Decrease Thermal Oxidation of Lard from Spinach (Spinacia oleracea)
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Hwang A-Reum
Kim Moon-jung
Choe Eun-ok
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Abstract
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KEYWORD
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hexane extract of spinach, antioxidant, heating, Lard, structure
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