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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.2, 2006년, pp.187 - 191
신승렬 (대구한의대학교 한방식품조리영양학부) , 홍주연 (대구한의대학교 한방식품조리영양학부) , 남학식 (대구한의대학교 한방식품조리영양학부) , 윤경영 (영남대학교 식품영양학과) , 김광수 (영남대학교 식품영양학과)
This study was carried out to analyze antioxidative effects of extracts of Korean herbal materials, Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium. Total phenol compound content of Diospyros kaki extacts was higher than those of other extracts. The electron donating ability was ...
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