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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.2, 2023년, pp.112 - 118
김경 (을지대학교 식품영양학과) , 이경하 (을지대학교 식품영양학과) , 양혜원 (을지대학교 식품영양학과) , 우채현 (을지대학교 식품영양학과) , 정우혁 (전남바이오산업진흥원 해양바이오연구센터) , 박은영 (목포대학교 약학대학) , 오윤신 (을지대학교 식품영양학과)
Seaweed-derived foods have long been popular in Korea because of their high content of nutrients that are beneficial to the human body. Recently, Korean seaweeds have been used as raw materials to produce new natural products with health benefits. Herein, we compared the antioxidant activity of 16 K...
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