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NTIS 바로가기Food chemistry, v.100 no.1, 2007년, pp.171 - 177
Yamazaki, E. , Inagaki, M. , Kurita, O. , Inoue, T.
Antioxidants were extracted from Japanese pepper (Zanthoxylum piperitum DC.) fruit and characterized. The antioxidant activity of the methanol extract from Japanese pepper fruit was found to be equal to that of α-tocopherol and stable under heat treatment. The main compounds that gave a signif...
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