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Production of octenyl succinic anhydride-clusterized amylopectin ad its application on the functional chemical fomular

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Multi-variate analysis for identifying origin of kimchi based on volatile compounds measured by electronic nose

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Combined treatment of non-thermal and blanching processing for improving microbial safety of Codonopsis lanceolata after harvest

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Analysis of functional components from kimchi prepared with different salt type and Chinese cabbage cultivar

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Various effects of the frying and sugar dipped on ginseng