Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract
- Food Chem., Volume 338, 15 February 2021, 127836 | https://doi.org/10.1016/j.foodchem.2020.127836
![[CN Bio / Fluigent / 신코] Organ on a Chip 플랫폼 & ICP 등 바이오 연구장비 라인업](/app/board/attach/image/1348946_1772523445000.do?)
