Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Koo Yul Lee"'
Autor:
Chang-Ho Jeong, Chi-Woen Jang, Dong-Chan Kum, Koo Yul Lee, Seung Yuan Lee, Seung-Jae Lee, Sun Jin Hur
Publikováno v:
Journal of Food and Nutrition Research. 2:277-280
The purpose of this study was to evaluate the antioxidative activities and protective effects of boysenberry, black currant, and blueberry extracts on neuronal cells. We found that berry extracts had different levels of antioxidant efficacy in variou
Autor:
Chang-Ho Jeong, Il-Hun Kim, Young Suk Kim, Dong-Chan Kum, Koo Yul Lee, Gwon-Sun Gu, Ki-Hwan Shim, Chi-Woen Jang
Publikováno v:
Journal of Agriculture & Life Science. 48:151-161
Publikováno v:
Journal of Agriculture & Life Science. 47:241-248
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:450-455
In this study, the nutritional components and antioxidant activities of boysenberry were investigated. The values of pH, soluble solids, and total acidity were 3.62, , and 1.15%, respectively. Hunter L, a, and b values were 20.14, 13.19, and 3.20, re
Publikováno v:
Korean Journal of Food Preservation. 19:263-270
The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 , and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively.