Effects of Blanching Time and Power Setting on Ascorbic Acid Retention in Microwave Blanched Vegetables (Microwave Oven으로 채소를 Blanching 할 때 출력과 시간이 Ascorbic Acid 잔존량에 미치는 영향)
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- Journal of Nutrition and Health
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- v.22 no.3
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- pp.159-166
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- 1989