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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.5, 2021년, pp.423 - 429
양지영 (농촌진흥청 국립식량과학원 작물기초기반과) , 함현미 (농촌진흥청 국립식량과학원 작물기초기반과) , 이현진 (농촌진흥청 국립식량과학원 작물기초기반과) , 김현영 (농촌진흥청 국립식량과학원 작물기초기반과) , 우소연 (농촌진흥청 국립식량과학원 작물기초기반과) , 서우덕 (농촌진흥청 국립식량과학원 작물기초기반과) , 이미자 (농촌진흥청 국립식량과학원 작물기초기반과)
Barley's nutritional value as a health food is increasing due to its excellent nutritional functionality. In this study, the levels of β-glucan, total polyphenols, and total flavonoids were analyzed in the ethanol extracts of different barley cultivars (Hinchalssal, Heuksoojeongchal, Betaone,...
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