Establishment of hot water extraction conditions for optimization of fermented Smilax china L. using response surface methodology |
Kim, Jae-Won
(Department of Food Science and Technology, Catholic University of Daegu)
Lee, Sang-Il (Department of Food, Nutrition and Cookery, Keimyung College) Lee, Ye-Kyung (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Yang, Seung Hwan (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Kim, Soon-Dong (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Suh, Joo-Won (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) |
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