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Chlorophyll and carotene effects on the lipid oxidation during heating for making of rice porridge with roasted perilla seeds

  • EUNOK CHOE
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Chlorophyll and carotene effects on the lipid oxidation during heating for making of rice porridge with roasted perilla seeds
저자
EUNOK CHOE
학회명
2012 한국식품조리과학회 춘계학술대회

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