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KMID : 1007520070160030451
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Food Science and Biotechnology
2007 Volume.16 No. 3 p.451 ~ p.456
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Comparison of Antioxidant Potentials in Methanolic Extracts from Soybean and Rice Fermented with Monascus sp.
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Pyo Young-Hee
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Abstract
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KEYWORD
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Monascus sp, fermentation, antioxidant activity, total phenolics content, total flavonoids content
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