Effects of Heat and pH Treatments on α-Amylase Inhibitory Activity of Ecklonia cava Ethanol Extract
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Kim, Dong-Hyun
(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Jung, Ji-Yeon (Food Research Center, CJ Research Institute) Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Lee, Chung-Jo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kwak, Ji-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Min-Ji (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) SunWoo, Chan (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Hyun-Jee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Jung, Seul-A (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Tae-Wan (Department of Food Science and Technology, Andong National University) Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University) Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) |
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