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KMID : 1134820010300030557
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 3 p.557 ~ p.564
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A study on the oxidative stability and quality characteristics of kimbugak made of aqueous green tea
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Abstract
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KEYWORD
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oxidative stability, quality characteristics, kimbugak, aqueous green tea
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Listed journal information
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