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열처리 가공에 따른 인삼의 아미노산과 페놀성 성분의 함량 및 항산화 활성의 변화 : Changes in the contents of amino acids and phenolic compounds and antioxidative activity of Panax Ginseng C.A. MEYER induced by steaming process
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- Authors
- Advisor
- 박정일
- Issue Date
- 2008
- Publisher
- 서울대학교 대학원
- Keywords
- 인삼(panax ginseng) ; Panax ginseng ; 열처리 가공(steaming process) ; steaming process ; 아미노산(amino acid) ; amino acid ; β-ODAP ; β-ODAP ; Maillard 반응 생성물(Maillard reaction product) ; Maillard reaction product ; 페놀성 성분(phenolic compound) ; phenolic compound ; 항산화 활성(antioxidant activity) ; antioxidant activity
- Description
- 학위논문(박사)--서울대학교 대학원 :약학과,2008.2.
- Language
- Korean
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000039434
https://hdl.handle.net/10371/17614
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