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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.18 no.3, 2005년, pp.219 - 224
손규목 (창원전문대학 식품영양과) , 배성문 (창원전문대학 식품영양과) , 정지영 (창원전문대학 식품영양과) , 신동주 (창원전문대학 식품영양과) , 성태수 (창원전문대학 식품영양과)
To see the antioxidative ability of puer tea against green tea, antioxidative effects of water and methanol extracts were compared and researched each. Water extracts from green tea and puer tea contain similar percentage of total polyphenol content while methanol extract from puer tea has about 주제어
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