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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.1 = no.179, 2005년, pp.73 - 77
김선희 (인제대학교 식품과학연구소.식품생명과학부.바이오헬스소재연구센터) , 권태완 (인제대학교 식품과학연구소.식품생명과학부.바이오헬스소재연구센터) , 이영순 (경희대학교 식품영양학과) , 정명근 (삼척대학교 생약자원개발학과) , 문갑순 (인제대학교 식품과학연구소.식품생명과학부.바이오헬스소재연구센터)
Contents of isoflavone, phenolic acids, tocopherol, and anthocyanin in black soybean (Glycine max) were measured by HPLC. To compare antioxidative activities of main black soybean components, antioxidative effects of the same levels of commercial standard components were measured by Trolox equivalen...
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