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밀 배아의 항산화활성에 대한 효소처리 효과
Effects of Enzyme Treatment on Antioxidant Activity of Wheat Germ

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.5, 2018년, pp.512 - 518  

최용석 ,  이재강 ,  이정훈 ,  금혜임 ,  최용현 ,  신말식

Abstract AI-Helper 아이콘AI-Helper

Purpose: Enzyme as Celluclast 1.5L, which degrades cell wall materials of wheat germ, was applied to stabilized wheat germ to increase the antioxidant activity. Methods: Total phenolic compounds (TPC), total flavonoid contents (TFC) and α-tocopherol contents were measured from the enzyme-treated wh...

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참고문헌 (31)

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