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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.6, 2005년, pp.750 - 754
김효경 (계명대학교 자연과학대학 식품영양학과) , 주광지 (계명대학교 자연과학대학 식품영양학과)
The antioxidative capacity of methanol extracts prepared from jujubes (Zizyphus jujuba) were investigated by measuring total phenolic compounds, electron donating ability and induction period on lard. The extracts of large, medium and small jujubes of
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