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NTIS 바로가기Journal of medicinal food, v.21 no.9, 2018년, pp.927 - 934
Do, Ah Ra (Department of Food Science and Nutrition, Daegu, Republic of Korea.) , Cho, Su-Jung (Department of Food Science and Nutrition, Daegu, Republic of Korea.) , Cho, Yun-Young (Amicogen, Inc. , Jinju, Republic of Korea.) , Kwon, Eun-Young (Department of Food Science and Nutrition, Daegu, Republic of Korea.) , Choi, Ji-Young (Department of Food Science and Nutrition, Daegu, Republic of Korea.) , Lee, Jeong Hyeon (Department of Food Science and Nutrition, Daegu, Republic of Korea.) , Han, Youngji (Department of Food Science and Nutrition, Daegu, Republic of Korea.) , Kim, Yi Soo (Amicogen, Inc. , Jinju, Republic of Korea.) , Piao, Zhe (Amicogen, Inc. , Jinju, Republic of Korea.) , Shin, Yong Chul (Amicogen, Inc. , Jinju, Republic of Korea.) , Choi, Myung-Sook (Department of Food Science and Nutrition, Daegu, Republic of Korea.)
AbstractDietary chitosan is known for its antiobesity effects by combining with bile acid and lipid droplets. When the chitosan structure is broken into short chains, the fat-binding capacity increases. The aim of this study was to compare long-chain chitosan (LC) with short-chain chitosan (SC) for ...
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