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KMID : 1134820040330010123
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 1 p.123 ~ p.131
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Effect of Reactive Oxygen Species on the Formation of Nε - (carboxymethyl)lysine, an Endproduct of Maillard Reaction of Proteins
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이종선/Lee JS
양융/신동범/Yang R/Shin DB
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Abstract
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KEYWORD
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