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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.47 no.2, 2015년, pp.254 - 260
박지수 (광주여자대학교 식품영양학과) , 한인화 (광주여자대학교 식품영양학과)
The effect of the extraction solvent on the physiological properties of the peel of the Korean pear (Pyrus pyrifolia cv. Niitaka) was evaluated. The total phenol content was highest in the 80%(wt) methanol extract, whereas flavonoid content was highest in the 80% ethanol extract. The antioxidant act...
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