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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.1, 2021년, pp.55 - 62
박민규 (대진대학교 식품영양학과) , 주신윤 (대진대학교 식품영양학과)
This study was conducted to investigate the potential of sea buckthorn leaf (SBL) as a natural antioxidant. SBL was extracted using different ethanol ratios (0, 40, 80, and 100%), and the resulting extracts were examined for their antioxidant contents and antioxidant activities using various methods...
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