01207nam a2200265 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245025000125300002200375545005600397545003700453545004000490653014600530700001900676700004800695700001400743773013300757900001800890900001600908900001700924KSI00085191920110701163648ta110422s2008    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc40(1)00a고항산화능 소재 선발을 바탕으로 한 산수유와 황금을 이용한 약주 개발 =xDevelopment of rice wines using cornus officinalis and scutellaria baicalensis by antioxidant activity tests /d이승주,e김은혜,e이형구  ap. 21-30 ;c29 cm  a이승주, 한국식품연구원bsejlee@kfri.re.kr  a김은혜, 한국식품연구원  a이형구, (주) 한국발효기술  a황금a약주a전통주a항산화능aRice winesaAntioxidant activityaDPPHaCornus officinalisaScutellaria baicalensisaPreference test1 a이승주4aut1 a김은혜,g金恩惠,d1980-0KAC2018470221 a이형구0 t한국식품과학회지.d韓國食品科學會.g40권 1호(2008년 2월), p. 21-30q40:1<21w(011001)KSE199508795,x0367-629310aLee, Seungjoo10aKim, Eunhye10aLee, Hyunggu