01087nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021500122300002300337545005000360545007100410653011800481700001900599700004800618773013600666856002000802900001700822900001800839KSI00061310820070806150636070627s2005    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc37(4)00a아미노산의 첨가가 anthocyanins 색소의 안정성과 항산화능력에 미치는 영향=xEffect of amino acids addition on stability and antioxidative property of anthocyanins/d오주경,e임지영  ap. 562-566;c29 cm  a오주경, 국민대학교 식품영양학과  a임지영, 국민대학교 식품영양학과bjyimm@kookmin.ac.kr  a아미노산a안정성a항산화능력aAnthocyaninsaAmino acidsaIntensityaStabilityaAntioxidative property1 a오주경4aut1 a임지영,g任志英,d1967-0KAC2015108120 t한국식품과학회지.d韓國食品科學會.g37권 4호(2005년 8월), p. 562-566q37:4<562w(011001)KSE199508795,x0367-629340uT00000471213ad10aOh, Jukyoung10aImm, Jeeyoung