01916nam a2200373 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245023600129300002300365545013000388545013300518545013200651545009000783545005200873545015400925653006301079700003601142700001401178700001401192700001401206700004801220700001401268773014201282900001401424900001501438900001801453900001701471900001601488900001801504900002001522KSI00056476920060831095321060824s2003    ulk           000   eng    a0110010 aengbkor01a594.005b한545ㅎc16(1)-16(4)00aLiquid chromatographic determination of astaxanthin in phaffia rhodozyma=xHPLC에 의한 phaffia rhodozyma 중의 astaxanthin의 측정법/dBao-Jun Xu,eZhe-Ming Fang,eHyo-Jin Kang,eQi-Jun Wang,eEun-Kyoung Mo,eChang-Keun Sung  ap. 165-170;c28 cm  aBao-Jun Xu, Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University  aZhe-Ming Fang, Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University  aHyo-Jin Kang, Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University  aQi-Jun Wang, College of Food and Bioengineering, South China University of Technology  aEun-Kyoung Mo, Biotechnology Research Institute  aChang-Keun Sung, Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National Universitybkchsung@cnu.ac.kr  aAstaxanthinaPhaffia rhodozymaaHPLCaStabilitya측정법1 a쉬바오쥔0KAC2020983984aut1 a방철명1 a강효진1 a왕계군1 a모은경,g牟恩敬,d1970-0KAC2016286651 a성창근0 t한국식품영양학회지.d한국식품영양학회.g16권 3호(2003년 9월), p. 165-170q16:3<165w(011001)KSE199509145,x1225-433910a서보군10aBao, Junxu10aZhe, Mingfang10aHyo, Jinkang10aQi, Junwang10aEun, Kyoungmo10aChang, Keunsung