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NTIS 바로가기韓國資源植物學會誌 = Korean journal of plant resources, v.34 no.4, 2021년, pp.362 - 367
최상윤 (한국식품연구원) , 김경탁 (한국식품연구원) , 유귀재 (한국식품연구원) , 김성수 (한국식품연구원)
Ginger roots are widely used as spices in various foods and herbal medicine due to its characteristic flavor and biological activity. In this study, the protective effect of aged ginger extracts against oxidative stress were investigated using L6 muscle cells. As the results, aged ginger extracts si...
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