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1 Results:UU:VOLUME10NUMBER62001DECEMBER PP:한국식품과학회 AA:HYUN-KU KIM 0.62 sec.
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Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Hyun-Ku Kim, | 한국식품과학회 | 2001 ,
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