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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.1, 2021년, pp.36 - 46
신현영 (고려대학교 의생명융합과학과) , 김훈 (경희대학교 피부생명공학센터) , 신지영 ((주)코시스바이오 연구소) , 이수정 (경기대학교 식품생물공학전공) , 유광원 (한국교통대학교 식품영양학전공)
After ethanol (BM-E and RW-E) and hot-water (BM-HW and RW-HW) extracts were fractionated from two herbal mixtures (BM and RW), their physiological activities were investigated. All extracts consisted of more than 50% of neutral sugar, with their total polyphenol levels higher than flavonoid levels. ...
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