Chemical Components, Antioxidant Activity, and α-Glucoamylase Inhibitory Activity of a New Mushroom Variety 'Dahyang' (신품종 갈색양송이 '다향'의 화학성분과 항산화활성 및 α-Glucoamylase 저해활성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.40 no.8
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- pp.1179-1183
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- 2011