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한국인 상용식품의 phytate 함량 분석 및 조리과정이 phytate 함량과 Zn 이용율에 미치는 영향
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- Authors
- Advisor
- 백희영
- Issue Date
- 2001
- Publisher
- 서울대학교 대학원
- Keywords
- phytate ; 아연 이용율 ; 조리후 변화 ; Phy:Zn 몰비율 ; zinc bioavailability ; cooking effect ; Phy:Zn molar ratio
- Description
- 학위논문(석사)--서울대학교 대학원 :식품영양학과,2001.
- Language
- Korean
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000065485
https://hdl.handle.net/10371/33178
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