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KMID : 1134820060350060708
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 6 p.708 ~ p.712
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Chemical Components of Yellow and Red Onion
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정창호/Jeong CH
김진희/심기환/Kim JH/Shim KH
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Abstract
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KEYWORD
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yellow and red onion, minerals, free sugar, amino acid, ascorbic acid, quercetin, total polyphenol
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