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KMID : 1007520060150020283
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Food Science and Biotechnology
2006 Volume.15 No. 2 p.283 ~ p.288
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Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
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Oh Ju-Kyoung
Kim Seok-Joong
Imm Jee-Young
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Abstract
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KEYWORD
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anthocyanins, antioxidative effect, anionic surfactan, water-in-oil microemulsion
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