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NTIS 바로가기Food science and biotechnology, v.18 no.6, 2009년, pp.1532 - 1536
Lee, Young-Ju (Department of Food and Nutrition, Sunchon National University) , Lee, Ka-Hwa (School of Food Technology and Nutrition, Chonnam National University) , Ahn, Chang-Bum (School of Food Technology and Nutrition, Chonnam National University) , Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University) , Je, Jae-Young (School of Food Technology and Nutrition, Chonnam National University)
The objective of this study was to evaluate the antioxidant effects and acetylcholinesterase (AChE) inhibition activity of mulberry fruit extracts prepared by hot water (MFH) and 80% ethanol (MFE). Total polyphenolic contents of MFH and MFE were
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