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NTIS 바로가기Food chemistry, v.125 no.2, 2011년, pp.417 - 422
Jeong, C.H. (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea) , Kwak, J.H. , Kim, J.H. , Choi, G.N. , Kim, D.O. , Heo, H.J.
In order to obtain basic data for the utilisation of Zanthoxylum piperitum leaf as a functional substance in the food industry, the antioxidative and neuronal cell protective effects of silica-gel open column chromatographic fractions, obtained from Z. piperitum leaf, were examined. ABTS and FRAP as...
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