The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam (구연산 및 효소 불활성화 처리가 오디잼의 C3G 안정성과 항산화능에 미치는 영향)
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- Journal of Sericultural and Entomological Science
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- v.50 no.2
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- pp.82-86
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- 2012