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Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs / Mi-Ae Yoo, Hyeon-Wee Kim, Ki-Hong Kim, Myung Hwa Kang
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2004.
- 형태사항
- pp. 274-278
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062869
MARC
008060117s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aAntioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs▼dMi-Ae Yoo, Hyeon-Wee Kim, Ki-Hong Kim, Myung Hwa Kang
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2004.
■300 ▼app. 274-278
■653 ▼aANTIOXIDANT▼aEFFECT▼aBROWN▼aSUBSTANCES▼aSEPARATED▼aDEFATTED▼aROASTED▼aSESAME▼aDREGS
■700 ▼aMi-Ae Yoo, Hyeon-Wee Kim, Ki-Hong Kim, Myung Hwa Kang
■773 ▼tFood Science and Biotechnology▼gVolume13. Number3. (2004 June)▼d2004, 06
■SIS ▼aS011440▼b60050258▼h8▼s2
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