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한국인 상용식품의 phytate 함량 분석 및 조리과정이 phytate 함량과 Zn 이용율에 미치는 영향

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Authors
남가영
Advisor
백희영
Issue Date
2001
Publisher
서울대학교 대학원
Keywords
phytate아연 이용율조리후 변화Phy:Zn 몰비율zinc bioavailabilitycooking effectPhy:Zn molar ratio
Description
학위논문(석사)--서울대학교 대학원 :식품영양학과,2001.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000065485

http://hdl.handle.net/10371/33178
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Master's Degree_식품영양학과)
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