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NTIS 바로가기생명과학회지 = Journal of life science, v.14 no.2 = no.63, 2004년, pp.286 - 290
Kim, Jae-I (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) , Park, Jae-Sue (Department of Food and Life Science, Pukyong National University) , Kim, Woo-Seong (Test and Analytical laboratory, Busan Regional Food and Drug Administration) , Woo, Kang-Lyung (Division of Life Science, Kyungnam University) , Jeon, Jung-Tae (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) , Min, Byung-Tae (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) , Cheigh, Hong-Sik (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
The antioxidant activities of the various fractions extracted from mustard leaf (Brassica juncea) and mustard leaf kimchi were determined by the radical scavenging effect on 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. The fractions from dried mustard leaf, and fermented mustard leaf kimchi for 0 ...
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