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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.5, 2021년, pp.477 - 486
신현영 (고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) , 김훈 (중앙대학교 생명공학대학) , 정은진 (한국교통대학교 식품영양학전공) , 김현경 (한국교통대학교 식품영양학전공) , 이경행 (한국교통대학교 식품영양학전공) , 배윤정 (한국교통대학교 식품영양학전공) , 김우중 (경기도 경제과학진흥원 바이오센터) , 이상현 (중앙대학교 식물생명공학과) , 유광원 (한국교통대학교 식품영양학전공)
To utilize Malus pruniforia Borkh. as a functional material, cold-water (CW), hot-water (HW), and 70% ethanol (EtOH) extracts were prepared, and their antioxidant and anti-inflammatory activities were compared. The antioxidant activity of the HW extract evaluated by ABTS and DPPH radical scavenging ...
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