Changes of Physicochemical Components and Antioxidant Activity of Garlic During its Processing
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Shin, Jung-Hye
(Dept. of Hotel Culinary Arts & Bakery, Namhae College)
Choi, Duck-Joo (Dept. of Hotel Culinary Arts, Jaineung College) Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) Cha, Ji-Young (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) Kim, Jeong-Gyun (Faculty of Marine Bioscience, Gyeongsang National University) Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) |
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