01084na  a2200229   4500001001300000005001500013008004100028040001100069041001300080052002900093245017700122300003200299545005000331545004700381653016200428700001900590700004800609773013700657856002000794900002100814900001900835KSI00011949120040115132851031204s1987    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc19(1)00a양조간장의 항산화작용 및 항산화성 물질에 관한 연구=xAntioxidative characteristics of soybean sauce in lipid oxidation process/d최홍식,e문갑순  ap. 537-542:b삽도;c29 cm  a최홍식, 부산대학교 식품영양학과  a문갑순, 인제대학 식품영양학과  a양조a양조간장a항산화a항산화작용항a산화성a항산화성물질aAntioxidativeaCharacteristicsaSoybeanaSauceaLipidaOxidationaProcess1 a최홍식4aut1 a문갑순,g文甲順,d1955-0KAC2016009130 t한국식품과학회지.d韓國食品科學會.g19권 6호(1987년 12월), p. 537-542q19:6<537w(011001)KSE199508795,x0367-629340u3194650aKd00010aCheigh, Hong Sik10aMoon, Gap Soon