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KMID : 1024420030070030165
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Food Engineering Progress
2003 Volume.7 No. 3 p.165 ~ p.173
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Change of Phenolic Compounds and Its Antioxidant Activity in Cacao Products during Cacao Mass Processing
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Lee Jung-Suk
Kwon Ik-Boo
Lee Shin-Young
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Abstract
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KEYWORD
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Thebroma cacao L., subproducts of cacao mass processing, phenolic compounds, anti-oxidative activity
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