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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.10, 2005년, pp.1491 - 1497
송은승 (호서대학교 식품영양학과) , 박수진 (호서대학교 식품영양학과) , 우나리아 (호서대학교 식품영양학과) , 원미희 (호서대학교 식품영양학과) , 최재성 (호남농업연구소 전작과) , 김정곤 (호남농업연구소 전작과) , 강명화 (호남농업연구소 전작과)
This study evaluates the antioxidant capacity of 40 varieties of colored barley and hulled barley. For investigation of the antioxidant capacity as well as the contents of anthocyanin, color intensity, total phenolic acids contents, SOD-like activity, samples were extracted in ethanol with 0.1
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