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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.1, 2021년, pp.12 - 18
이현종 (강원대학교 보건과학대학 식품영양학과) , 김민아 (강원대학교 보건과학대학 식품영양학과) , 홍성실 (강원대학교 보건과학대학 간호학과) , 김미자 (강원대학교 보건과학대학 식품영양학과)
The in vitro antioxidant activity of oregano seed fractions, fractionizing with 80% ethanol, n-hexane, ethyl acetate, n-butanol, and water, was evaluated, and their effects on edible oils were determined in corn oil at 180℃. The ethyl acetate fraction had the highest radical-scavenging activit...
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