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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.38 no.11, 2009년, pp.1499 - 1505
배미옥 (전북대학교 식품영양학과,우석대학교 식품생명공학과) , 김혜진 (우석대학교 식품생명공학과) , 차연수 (전북대학교 식품영양학과) , 이명기 (한국식품연구원) , 오석흥 (우석대학교 식품생명공학과)
This study investigated the effect of improved liver function in rats administered with ethanol by kimchi lactic acid bacteria with high GABA producing capacity. Sprague-Dawley male rats were divided into four groups; normal diet control (NC), ethanol control (EC), ethanol+Lactobacillus sp. OPK2-59 ...
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