Desmutagenicity of Enzymatically Browned Substances Obtained from the Reaction of Prunus salicina (Red) Enzyme and Polyphenols (재래종 적색자두(Prunus salicina) 효소갈변반응 생성물의 돌연변이 억제작용)
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- Korean Journal of Food Science and Technology
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- v.19 no.3
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- pp.212-219
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- 1987