The Role of Trivalent Chromium as a Supplement |
박형숙
(한서대학교 환경공학과)
강영희 (한림대학교 생명과학부) |
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Electron spin resonance (ESR0 spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidative capacity of red wines
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DOI ScienceOn |
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Antioxidantc activity of berry and fruit wines and liquors
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DOI ScienceOn |
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Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines
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DOI ScienceOn |
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Separation and indentification of eugenol in ethanol extract of cloves by reversed-phase high-performance liquid chromatography
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DOI ScienceOn |
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Antimicrobial effect of each solvent fraction of morus alba linne, sopora flavescens altom on Listeria monycytogenes
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Antioxidative effect of ginger extracts on fish oil
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과학기술학회마을 |
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Studies on the effect of the extract of eugenia flos on gastrins and gastric lesion
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과학기술학회마을 DOI ScienceOn |
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Antioxidants in clove
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DOI ScienceOn |
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Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro, identification and mechanism of action of some cinnamic acid derivatives from red wine
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DOI ScienceOn |
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The antioxidant properties of natural spices
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DOI ScienceOn |
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Antioxidantive effects of volatile oil and oleoresin extracted from rosemary, sage, clove and nutmeg
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Antioxidant determmation by the use of a stable free radical
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Effect of natural spices, spice extracts essential oils extraction residues, and suthetic antioxidants on the decomposition of pork fat and model lipids I. Effect of natural spices and spice extracts on pork fat
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The effect of hot water extract and flavor compounds of mugwort on microbial growth
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과학기술학회마을 |
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Antioxidant and other activities of phenolics in olives/olive oil, typical components of the Mediterranean diet
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DOI ScienceOn |
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Physiological activities of commercial instant curry powers and individual apices
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과학기술학회마을 DOI ScienceOn |
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Phenolic compound
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DOI ScienceOn |
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Antioxidant and mixture effects of curry spices extracts obtained by solvent extraction
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Standard methods for the analysis of fats, oils and related materials
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DOI ScienceOn |
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Antioxidant effect od spices, herbs and protein hydrolyzates in freezedried model system: synergistic action with synthetic phenolic antioxidant
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DOI |