01264nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245023600122300003200358545003700390545005600427545005600483653016700539700001900706700004800725700001400773773013700787856002100924900001900945900001600964900001800980KSI00017291920080502110659031217s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(6)00a데침조건에 따른 참취의 생리활성성분 및 품질특성 변화=xChanges of biologically functional compounds and quality properties of aster scaber(chamchwi) by blanching conditions/d최남순,e오상석,e이종미  ap. 745-752:b삽도;c29 cm  a최남순, 농촌생활연구소  a오상석, 이화여자대학교 식품영양학과  a이종미, 이화여자대학교 식품영양학과  a데침조건a참취a생리활성a성분a품질특성a변화aChangesaBiologically Functional CompoundsaScaberaChamchwi(Aster scaber)aBlanching Conditions1 a최남순4aut1 a오상석,g吳尙錫,d1953-0KAC2013051791 a이종미0 t한국식품과학회지.d韓國食品科學會.g33권 6호(2001년 12월), p. 745-752q33:6<745w(011001)KSE199508795,x0367-629340u40124819aKd00010aChoi, Nam Soon10aOh, Sangsuk10aLee, Jong Mee