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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.1, 2006년, pp.7 - 14
주종찬 (창신대학 호텔조리 제빵과) , 신정혜 (창신대학 호텔조리 제빵과) , 이수정 (경상대학교 식품영양학과) , 조희숙 (경상대학교 식품영양학과) , 성낙주 (경상대학교 식품영양학과)
The antioxidative activity and the related parameters of hot water extracts obtained from 16 medicinal plants were tested. The extraction yield was the highest in Salvia miltiorrhiza Bunge
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