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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.4 = no.182, 2005년, pp.542 - 548
주인옥 (전라북도 농업기술원) , 정기태 (전라북도 농업기술원) , 류정 (전라북도 농업기술원) , 최정식 (전라북도 농업기술원) , 최영근 (전라북도 농업기술원)
Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of p...
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