01380nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022100122300003200343545004700375545004700422545005000469545004700519653015000566700001900716700001400735700004800749700004800797773013600845856002000981900001801001900001701019900002101036900002101057KSI00012376020040126134050031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(4)00a한국산과 중국산 홍화종실의 화학적 성분 비교=xComparison of the chemical compositions of korean and chinese safflower(carthamus tinctorious l .) seed/d김준한,e곽동윤,e최명숙,e문광덕  ap. 912-918:b삽도;c29 cm  a김준한, 경북대학교 식품공학과  a곽동윤, 경북대학교 식품공학과  a최명숙, 경북대학교 식품영양학과  a문광덕, 경북대학교 식품공학과  a한국산a중국산a홍화종실a화학적성분aComparisonaChemical componentsaKorean and Chinese safflower seedaCarthamus tinctorious L.1 a김준한4aut1 a곽동윤1 a최명숙,g崔明淑,d1954-0KAC2018225851 a문광덕,g文廣德,d1960-0KAC2012052390 t한국식품과학회지.d韓國食品科學會.g31권 4호(1999년 8월), p. 912-918q31:4<912w(011001)KSE199508795,x0367-629340u3196587aKd00010aKwak, Don Yun10aKim, Jun Han10aMoon, Kwang Deog10aChoi, Myung Sook