Lee Soo-bok | Research Institute Of Food And Nutritional Sciences And Department Of Food And Nutrition Yonsei Univ

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Research Institute Of Food And Nutritional Sciences And Department Of Food And Nutrition Yonsei Univ | 論文

• Antioxidative Effects of Glycosyl-ascorbic Acids Synthesized by Maltogenic Amylase to Reduce Lipid Oxidation and Volatiles Production in Cooked Chicken Meat

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