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1 김성란, "품종 및 도정도별 백미와 미강의 특성 및 페놀산 함량" 한국식품과학회 36 (36): 930-936, 2004
2 최정숙, "용도가 다른 보리와 밀 3품종의 영양성분" 한국식품영양과학회 34 (34): 223-229, 2005
3 석호문, "보리 도정부산물로부터 분리한 폴리페놀 추출물의 특성" 한국식품과학회 34 (34): 775-779, 2002
4 최은미, "밀 arabinoxylan의 면역세포 활성화 작용" 한국식품과학회 34 (34): 510-517, 2002
5 유화학회, "기준유지분석시험법. 2.2.8.3-71"
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9 Sims RJ, "Sterols additives as polymerisation inhibitors for frying oils" 49 : 298-, 1972
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