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NTIS 바로가기Journal of microbiology and biotechnology, v.26 no.8, 2016년, pp.1367 - 1374
An, Xiangxue (Department of Food Science and Biotechnology, Kyung Hee University) , Lee, Sang Gil (Department of Family and Consumer Sciences, North Carolina A&T State University) , Kang, Hee (Graduate School of East-West Medical Science, Kyung Hee University) , Heo, Ho Jin (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) , Cho, Youn-Sup (Fruit Research Institute, Jeollanam-do Agricultural Research and Extension Services) , Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University)
The present study evaluated the total phenolic and flavonoid contents as well as total antioxidant capacity (TAC) of three cultivars of Actinidia arguta Planch. kiwi berries; cv. Mansoo (Mansoo), cv. Chiak (Chiak), and cv. Haeyeon (Haeyeon). In addition, the anti-inflammatory effects of the three cu...
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