Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology
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Kang, Jae-Ran
(Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University)
Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) Kwon, Hyo-Jin (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) Kwon, Min-Hye (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) Sung, Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) |
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