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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.8, 2005년, pp.1143 - 1150
곽충실 (서울대학교 의학연구원 체력과학노화연구소) , 김성애 (한남대학교 식품영양학과) , 이미숙 (한남대학교 식품영양학과)
Antioxidative activities of 5 common edible seaweeds in Korea, three brown algae (seaweed fusiforme, sea mustard, sea tangle), one green algae (sea lettuce) and one red algae (laver), were examined. The antioxidative activities of ethanol extracts from these seaweeds were examined by measuring of in...
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