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NTIS 바로가기Food science and biotechnology, v.19 no.3, 2010년, pp.655 - 661
Lee, Mi-Ra (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) , Yun, Beom-Sik (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) , Zhang, Dong-Liang (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) , Liu, Lei (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) , Wang, Zhen (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) , Wang, Chun-Ling (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University) , Gu, Li-Juan (Daeduck Bio Research Institute) , Wang, Chun-Yan (Daeduck Bio Research Institute) , Mo, Eun-Kyung (Daeduck Bio Research Institute) , Ly, Sung-Young (Department of Food and Nutrition, College of Human Ecology, Chungnam National University) , Sung, Chang-Keun (Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University)
This study was performed to estimate ameliorating effect of aqueous antler extract (AAE) on memory impairments induced by scopolamine (SCOP, 2 mg/kg, i.p.). Tacrine (THA, 10 mg/kg, p.o.) was used as a positive control. The passive avoidance test and Y-maze test results showed that a single AAE (200 ...
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