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NTIS 바로가기Food science and biotechnology, v.19 no.5, 2010년, pp.1309 - 1316
Yang, Seun-Ah (The Center for Traditional Microorganism Resources, Keimyung University) , Lee, Eun-Jung (Department of Food Science and Technology, Keimyung University) , Cho, Hee-Don (Korea Food Research Institute, Seongnam) , Yu, Mi-Hee (Department of Food Science and Technology, Keimyung University) , Bang, Myun-Ho (Skin Biotechnology Center, Kyung Hee University) , Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University) , Lee, Sam-Pin (The Center for Traditional Microorganism Resources, Keimyung University)
Anti-allergic effect of marc extract after supercritical fluid extraction (SFE) comparing the crude extract from silver vine was investigated to increase its potential for use as a new source of functional food that reduced non-favorable flavor. The results tested by thiazolyl blue tetrazolium bromi...
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