Analysis of Nutritional Components and Antioxidant Activity of Roasting Wooung (Burdock, Arctium lappa L.) and Jerusalem Artichoke (Helianthus tuberosus L.) (볶음 처리한 우엉과 돼지감자의 영양성분 및 항산화 활성)
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- The Korean Journal of Food And Nutrition
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- v.29 no.6
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- pp.870-877
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- 2016