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KMID : 1134820010300050949
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 5 p.949 ~ p.953
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Anticoagulating Activity of Persimmon and Its Processed Foods
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이영철/Lee YC
사유선/정춘수/서광기/최혜선/Sa YS/Jeong CS/Suh KG/Choi HS
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Abstract
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KEYWORD
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persimmon, anticoagulant
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