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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.3, 2021년, pp.252 - 259
강유리 (제주대학교 식품생명공학과) , 김현정 (제주대학교 식품생명공학과)
Barley contains health-beneficial compounds, such as phenolic acids, flavonoids, lignans, and tocopherols. The antioxidant activities of pearled and wholegrain hull-less, premature, and black barley harvested in Jeju were investigated by measuring total phenolic content (TPC), total flavonoid conten...
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