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야콘(Smallanthus sonchifolius) 뿌리와 잎의 용매 분획별 항산화활성 및 뿌리를 이용한 발효 초음료 개발
Antioxidant activities of fractions from Yacon(Smallanthus sonchifolius) root and leaf and development of vinegar beverage using Yacon roots

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Authors
이승연
Advisor
황인경
Issue Date
2009
Publisher
서울대학교 대학원
Keywords
야콘Yacon(Smallanthus sonchifolius)항산화antioxidant식초V79-4초산 발효vinegaracetic acid fermentation
Description
학위논문(석사) --서울대학교 대학원 :식품영양학과,2009.8.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000038651

http://hdl.handle.net/10371/22301
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Master's Degree_식품영양학과)
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