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dc.contributor.author응우엔 티 투-
dc.contributor.authorChi Rac Hong-
dc.contributor.authorKIM, SANG MIN-
dc.date.accessioned2024-01-12T05:38:19Z-
dc.date.available2024-01-12T05:38:19Z-
dc.date.created2021-09-29-
dc.date.issued2019-06-
dc.identifier.issn--
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/78843-
dc.languageEnglish-
dc.publisher한국응용생명화학회-
dc.subjectasparagus-
dc.subjectvegetable juice-
dc.subjectprocessing-
dc.subjectfunctional ingredients-
dc.titleEffect of different processing methods on quality and functional ingredients in asparagus juice production-
dc.typeConference-
dc.description.journalClass1-
dc.identifier.bibliographicCitation2019 International Symposium and Annual Meeting of the KSABC-
dc.citation.title2019 International Symposium and Annual Meeting of the KSABC-
dc.citation.conferencePlaceKO-
dc.citation.conferencePlace부산-
dc.citation.conferenceDate2019-06-20-
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KIST Conference Paper > 2019
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