Change of Hydrolysis Rate on Hydrogenated Palm Kernel Oil and Shea Butter Blendings Using In Vitro Digestion System (In Vitro Digestion에서 팜핵경화유와 시어버터 혼합 비율에 따른 가수분해율 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.46 no.10
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- pp.1205-1215
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- 2017