Conditions for Obtaining Optimum Polyphenol Contents and Antioxidant Activities of Korean Berry and Green Tea Extracts |
Lee, Ji-Hye
(Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University)
Kim, Yang (Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University) Lee, Suyong (Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University) Yoo, Sang-Ho (Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University) |
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