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KMID : 1007520060150030404
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Food Science and Biotechnology
2006 Volume.15 No. 3 p.404 ~ p.408
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An Application of Surface Plasmon Resonance to Evaluation of Quality Parameters of Soybean Oil during Frying
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Gil Bo-Gim
Chang Young-Ki
Cho Yong-Jin
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Abstract
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KEYWORD
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surface plasmon resonance, soybean oil, quality parameter, frying
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