作者:
Dea Seok,Yoo [1]
;
Yeon Hee,Choi [2]
;
Mi Ran,Cha [2]
;
Byung Hoe,Lee [2]
;
Sun-Ju,Kim [3]
;
Gyu Hwan,Yon [2]
;
Kyung Sik,Hong [2]
;
Yu Seon,Jang [4]
;
Hyun Sun,Lee [5]
;
Young Sup,Kim [2]
;
Shi Yong,Ryu [6]
;
Jong Seong,Kang [7]
作者单位:
Department of Biomaterials Research Center, Korea Research Institute of Chemical Technology, Daejeon 305-600, Republic of Korea; College of Pharmacy, Chungnam National University, Daejeon 305-764, Republic of Korea.
[1]
Department of Biomaterials Research Center, Korea Research Institute of Chemical Technology, Daejeon 305-600, Republic of Korea.
[2]
College of Agriculture and Life Sciences, Chungnam National University, Daejeon 305-764, Republic of Korea.
[3]
College of Pharmacy, Chungnam National University, Daejeon 305-764, Republic of Korea.
[4]
Natural Medicine Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 305-333, Republic of Korea.
[5]
Department of Biomaterials Research Center, Korea Research Institute of Chemical Technology, Daejeon 305-600, Republic of Korea. Electronic address: syryu@krict.re.kr.
[6]
College of Pharmacy, Chungnam National University, Daejeon 305-764, Republic of Korea. Electronic address: kangjss@cnu.ac.kr.
[7]
DOI
10.1016/j.foodchem.2011.04.106
PMID
30634281
发布时间
2019-11-20