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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.22 no.4 = no.94, 2006년, pp.428 - 437
장정화 (서울대학교 식품영양학과) , 유경미 (서울대학교 생활과학연구소) , 황인경 (서울대학교 식품영양학과)
To investigate the worth of herbs as functional food ingredients, the antioxidant activity of 15 kinds of herb mathanol extracts was evaluated. Green tea, chamomile, dandelion, and lemon vervena extracts, with IC
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