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한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.7, 2018년, pp.837 - 845
Lee, EunHo , Kim, YeJin , Kwon, Soon-Il , Kim, Jeong-Hee , Kang, InKyu , Kim, Byung-Oh , Cho, YoungJe
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The peel of newly bred Green ball apple was extracted using water and ethanol. Water and 70% ethanol extract showed high phenolic contents of 5.30 and 8.31 mg/g, respectively. The water and ethanol extracts of Green ball apple peel showed 88.26% and 100% DPPH radical scavenging activity, and 99.27%...
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