KMID : 1134820040330010158
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Journal of the Korean Society of Food Science and Nutrition 2004 Volume.33 No. 1 p.158 ~ p.163
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Quantitative Comparison of 2 - Alkylcyclobutanones from Raw Egg Yolk, Boiled Egg Yolk, and Egg Yolk Powder
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¼Çý¿µ/Seo HY
±è°æ¼ö/Kim KS
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Abstract
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