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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.24 no.3, 2008년, pp.358 - 366
김순임 (숙명여자대학교 나노바이오소재센터) , 고서현 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) , 이영주 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) , 최해연 (숙명여자대학교 식품영양학과) , 한영실 (숙명여자대학교 식품영양학과)
The antioxidant properties of red ginseng extracts prepared under different extraction conditions were evaluated by a variety of antioxidant assays, including
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