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KMID : 1024420070110030203
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Food Engineering Progress
2007 Volume.11 No. 3 p.203 ~ p.207
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Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol
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Ahn Jun-Bae
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Abstract
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KEYWORD
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red wine, trans-resveratrol, antioxidative effect, tyrosinase inhibition effect
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