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제조법이 다른 Black Raspberry 침출주와 발효주의 Phenol 화합물 및 항산화 활성 : Phenolic compounds and antioxidant activities of black raspberry liqueurs and wines made with different processes
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- Authors
- Advisor
- 황금택
- Issue Date
- 2009
- Publisher
- 서울대학교 대학원
- Keywords
- black raspberry ; black raspberry ; 발효주 ; liqueur ; 침출주 ; wine ; anthocyanin ; anthocyanin ; polyphenol ; polyphenol ; 항산화능 ; antioxidant activities
- Description
- 학위논문(석사) --서울대학교 대학원 :식품영양학과, 2009.2.
- Language
- Korean
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000036700
https://hdl.handle.net/10371/22306
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