01246na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245020200122300003200324545011200356545001400468545001400482653016100496700005300657700004800710700001400758773013600772856002100908900001900929900001600948900001600964KSI00017408220080506104111031217s2003    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(3)00a수확시기에 따른 부추 성분 및 항산화효과의 변화=xComponents and antioxidative activities of Buchu(Chinese chives)harvested at different times/d문갑순,e류복미,e이민자  ap. 493-498:b삽도;c29 cm  a문갑순, 인제대학교 식품생명과학부·식품과학연구소·바이오헬스 소재연구센터  a류복미  a이민자  a수확시기a부추a산화효과aComponents antioxidative activitiesaBuchuaCchineseaChivesaHarvesting timeaDifferentaTimesaCorrelation coefficient1 a문갑순,g文甲順,d1955-0KAC2016009134aut1 a류복미,g柳福美,d1971-0KAC2016332281 a이민자0 t한국식품과학회지.d韓國食品科學會.g35권 3호(2003년 6월), p. 493-498q35:3<493w(011001)KSE199508795,x0367-629340u30077190aKd00010aMoon, Gap Soon10aRyu, Bog Mi10aLee, Min Ja