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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.33 no.4, 2004년, pp.609 - 613
동석 (국립한경대학교 식품생물공학과 식품생물산업연구소) , 정승현 (오뚜기중앙연구소) , 문주수 (국립한경대학교 식품생물공학과 식품생물산업연구소) , 이성갑 (국립한경대학교 식품생물공학과 식품생물산업연구소) , 손종연 (국립한경대학교 식품생물공학과 식품생물산업연구소)
This study was investigated on antioxidant activities of water, methanol and ether extracts of clove. The extraction yields of water, methanol and ether extracts were 34.7, 21.4 and 17.0%, respectively. Total phenolic contents of water, methanol and ether extracts were 23.1, 55.7 and 34.9%, respecti...
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