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Shin H, Kim J, Heo H, Lee J, Kim Y. Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations. Journal of the Korean Society of Food Science and Nutrition 2024;53:272-280. https://doi.org/10.3746/jkfn.2024.53.3.272

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