01756nam a2200373 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245028900127300002400416545008500440545006500525545006500590545006200655545006200717545006200779653011600841700004500957700002801002700004801030700001401078700001401092700002801106773014801134900001601282900001701298900001601315900001701331900001901348900001501367KSI00085079120110708150900ta110419s2008    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc37(6)00a구기자생과를 이용한 구기자청 제조시 당첨가량에 따른 이화학적 특성 =xPhysicochemical properties of added sugar ratio on gugija-sugar leaching by using gugija(lycii fructus) raw fruit /d이가순,e김관후,e김현호,e이희철,e백승우,e이석수  ap. 744-751 ;c28 cm  a이가순, 충남농업기술원 금산인삼약초시험장blkasn@chungnam.net  a김관후, 충남농업기술원 금산인삼약초시험장  a김현호, 충남농업기술원 금산인삼약초시험장  a이희철, 충남농업기술원 청양구기자시험장  a백승우, 충남농업기술원 청양구기자시험장  a이석수, 충남농업기술원 청양구기자시험장  aLycii fructus raw fruitaGugijja-sugar mixtureaPhysicochemical propertiesaBetainea상약재a항산화효과1 a이가순,g李哿順0KAC2018765534aut1 a김관후0KAC2018K55211 a김현호,g金顯浩,d1962-0KAC2018452411 a이희철1 a백승우1 a이석수0KAC2018J13980 t한국식품영양과학회지.d한국식품영양과학회.g37권 6호(2008년 6월), p. 744-751q37:6<744w(011001)KSE199602786,x1226-331110aLee, Kasoon10aKim, Gwanhou10aKim, Hyunho10aLee, Heechul10aPaik, Seungwoo10aLee, Soxsu