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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.4 = no.194, 2007년, pp.464 - 469
윤원종 ((재)제주하이테크산업진흥원 제주생물종다양성연구소) , 이정아 ((재)제주하이테크산업진흥원 제주생물종다양성연구소) , 김길남 ((재)제주하이테크산업진흥원 제주생물종다양성연구소) , 김지영 ((재)제주하이테크산업진흥원 제주생물종다양성연구소) , 박수영 ((재)제주하이테크산업진흥원 제주생물종다양성연구소)
The present study describes the preliminary evaluation of the anti-inflammatory activities of Artemisia fukudo extracts. The 80% ethanol extract of A. fukudo was sequentially fractionated with n-hexane, dichloromethane, ethylacetate, and butanol. In order to effectively screen for anti-inflammatory ...
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