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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.3, 2003년, pp.444 - 449
문갑순 (인제대학교 식품생명과학부, 바이오헬스 소재 연구센터) , 이민자 (인제대학교 식품생명과학부, 바이오헬스 소재 연구센터)
To investigate the long term effect of buchu (Chinese chives) diet on ROS formation in the liver and stin tissue of ICR mice, one of control, 2% or 5% buchu-added diet was fed to ICR mice for 12 months. Superoxide anion (O2ㆍ), hydrogen peroxide(
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