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KMID : 1134820010300010138
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 1 p.138 ~ p.142
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Component Characteristics of Each Extract Prepared by Different Extract Methods from By-products of Glycyrrhizia uralensis
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강명화/Kang MH
박춘근/차문석/성낙술/정혜경/이제봉/Park CG/Cha MS/Seong NS/Chung HK/Lee JB
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Abstract
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KEYWORD
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antioxidant, glyeyrrhizin, Glycyrrhizia uralensis, phenolic compound
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