Korean Journal of Food Preservation最新文献_第4页

Protective effect of Allium ochotense Prokh. extract against ethanol-induced cytotoxicity 葱的保护作用。提取物对抗乙醇诱导的细胞毒性

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.526

Tae Yoon Kim, Jong Min Kim, H. Lee, M. Go, S. Joo, Ju Hui Kim, H. Lee, S. Sim, H. Heo

{"title":"Protective effect of Allium ochotense Prokh.\u0000 extract against ethanol-induced cytotoxicity","authors":"Tae Yoon Kim, Jong Min Kim, H. Lee, M. Go, S. Joo, Ju Hui Kim, H. Lee, S. Sim, H. Heo","doi":"10.11002/kjfp.2023.30.3.526","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.526","url":null,"abstract":"\u0000 \u0000 This study aimed to evaluate the antioxidant and hepatoprotective effects of\u0000 aqueous and 60% ethanol extracts of Allium ochotense\u0000 Prokh. against alcohol-induced cytotoxicity as well as on the activities of\u0000 alcohol-metabolic enzymes. Antioxidant effects of the extracts were analyzed\u0000 using 3-ethylbenzothiazoline-6-sulfonic acid, 1,1-diphenyl-2-picrylhydrazl,\u0000 ferric reducing antioxidant power, and malondialdehyde assays, and found that\u0000 both extracts exhibited considerable antioxidant activities. Additionally, both\u0000 extracts showed synergistic effects on the activities of alcohol-metabolic\u0000 enzymes, such as alcohol dehydrogenase, but not on the activity of aldehyde\u0000 dehydrogenase. In addition, 2’-7’-dichlorodihydrofluorescein\u0000 diacetate (DCF-DA) and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium\u0000 bromide (MTT) assays revealed that aqueous and 60% ethanol extracts\u0000 reduced oxidative stress and increased cell viability. Moreover, both extracts\u0000 regulated the expression of apoptosis-related proteins, namely B-cell lymphoma\u0000 (BCl-2), BCl-2 associated X (BAX), and pro-caspase-3, in HepG2 cells. In\u0000 conclusion, aqueous and 60% ethanol extracts of A.\u0000 ochotense Prokh. might be valuable functional materials derived\u0000 from natural resources for the prevention of ethanol-induced cytotoxicity.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49614880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality characteristics of fresh cut apples during storage according to processing steps and browning inhibitor treatment 鲜切苹果贮藏过程中加工步骤及褐变抑制剂处理的品质特征

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.369

Hyun-Gi Jung, Sun-Duk Cho, Min-Sun Chang, Gun-Hee Kim

{"title":"Quality characteristics of fresh cut apples during storage according\u0000 to processing steps and browning inhibitor treatment","authors":"Hyun-Gi Jung, Sun-Duk Cho, Min-Sun Chang, Gun-Hee Kim","doi":"10.11002/kjfp.2023.30.3.369","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.369","url":null,"abstract":"\u0000 \u0000 We examined the changes in the physicochemical quality characteristics and\u0000 antioxidant activity of fresh-cut Fuji apples (Malus\u0000 pumila) during processing and storage after treatment with browning\u0000 inhibitors. The primary aim was to elucidate processing suitability and\u0000 storability. We observed that in the processing stage of slicing fresh\u0000 Fuji apples, there were no significant differences in\u0000 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis\u0000 (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and\u0000 ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total\u0000 flavonoid and total polyphenol contents decreased. When freshcut\u0000 Fuji apples were treated with browning inhibitors and\u0000 stored at 4°C, the L value and hardness decreased; however, the weight\u0000 loss rate increased based on the storage period of all fruit groups treated with\u0000 Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and\u0000 ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM\u0000 and after 6 days of storage in 1% CA; however, no changes in pH were\u0000 observed during the storage period in 1% AA. The DPPH radical scavenging\u0000 activity was generally good under storage conditions of 1% AA at\u0000 4°C and 1% CA at 20°C. Furthermore, FRAP remained\u0000 relatively constant under storage conditions of 1% CA. The quality\u0000 characteristics and antioxidant activity of fresh-cut fruits during processing\u0000 and storage can be used as basic data for industries. Furthermore, we can gain\u0000 confidence in quality improvements by improving the production and distribution\u0000 environment of fresh-cut agricultural products.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41751474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reduction effects of isoprothiolane during rice washing and cooking 异丙硫醇在大米洗涤和蒸煮过程中的还原作用

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2022.30.3.472

Myung-Huk Kim, Mihyun Cho, Soboleva An, M. Im

{"title":"Reduction effects of isoprothiolane during rice washing and\u0000 cooking","authors":"Myung-Huk Kim, Mihyun Cho, Soboleva An, M. Im","doi":"10.11002/kjfp.2022.30.3.472","DOIUrl":"https://doi.org/10.11002/kjfp.2022.30.3.472","url":null,"abstract":"\u0000 \u0000 This study used gas chromatography combined with the microelectron capture\u0000 detection method to determine the most effective washing and cooking methods for\u0000 removing isoprothiolane from rice. The initial isoprothiolane concentrations in\u0000 brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg,\u0000 respectively. Residual concentrations declined with more washing cycles\u0000 (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by\u0000 increasing the temperature of the washing water from 5°C to 40°C\u0000 (56.6-63.1% for brown rice; 67.1-74.9% for polished rice).\u0000 Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide\u0000 concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for\u0000 polished rice. Reduction in isoprothiolane concentrations varied based on the\u0000 rice cooker type and whether the rice was pre-soaked. Immediate cooking using an\u0000 electric- or pressure-cooker showed 78.5% and 78.4%\u0000 reduction in brown rice, compared with 94.0% and 94.0% for\u0000 polished rice, respectively. Pre-cooking immersion for 30 min showed similar\u0000 reductions of 83.4% and 83.4% in brown rice, versus 95.8%\u0000 and 95.8% in polished rice. The results of this study suggest that the\u0000 most effective method for removing residual isoprothiolane from both brown rice\u0000 and polished rice was to wash six times (with vigorous rubbing during the 2nd\u0000 and 3rd washing) in 7-fold water at 40°C, followed by immersion for 30\u0000 min before cooking. Regardless of the type of rice cooker, heating is sufficient\u0000 to remove an average of 83.4% and 95.8% of isoprothiolane from\u0000 brown rice and polished rice, respectively.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45992882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses 用脱脂小麦胚芽粉代替蛋黄的功能性蛋黄酱配方:流变学、质地和稳定性分析

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.405

M. Aalami, M. Rahbari, Salar Ali Ahmed, A. S. Mahoonak, M. Kashaninejad, H. Hassanzadeh

{"title":"Formulation of functional mayonnaise with defatted wheat germ flour\u0000 as egg yolk substitute: Rheological, textural and stability\u0000 analyses","authors":"M. Aalami, M. Rahbari, Salar Ali Ahmed, A. S. Mahoonak, M. Kashaninejad, H. Hassanzadeh","doi":"10.11002/kjfp.2023.30.3.405","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.405","url":null,"abstract":"\u0000 \u0000 The aim of this research was to study the feasibility of the defatted wheat germ\u0000 flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk\u0000 substitutes in mayonnaise formulation. In this research, DWGF was used at\u0000 different levels (0, 25, 75 and 100%) alone or in combination with the XG\u0000 (0.2%) as egg substitutes. The effects of these substitutions on the\u0000 stability, textural and rheological characteristics of mayonnaise were\u0000 investigated. According to the results, DWGF can be used as an egg yolk\u0000 substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved\u0000 the stability, textural and rheological properties. Mayonnaise with 100%\u0000 egg yolk replacement showed the hardest structure, while the lowest firmness\u0000 value was obtained in the control containing 100% egg yolk. Also, the\u0000 highest adhesiveness value occurred in the sample with 100% DWGF. The\u0000 thixotropic behavior was observed for all investigated mayonnaise samples over\u0000 the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the\u0000 highest content of consistency coefficient value was observed in the sample with\u0000 100% DWGF and 0.2% XG. Therefore, it can be concluded that\u0000 low-cholesterol mayonnaise with proper stability, textural and rheological\u0000 characteristics are achievable by applying of the desirable combination of DWGF\u0000 and XG.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41931294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials 以超细粉为包衣材料的苹果干(韩国传统干食品)的特性

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.419

Dieudonne Iradukunda, Yoon-Han Kang

{"title":"Characteristics of dried apple bugak (Korean\u0000 traditional dried food) using superfine powders as coating\u0000 materials","authors":"Dieudonne Iradukunda, Yoon-Han Kang","doi":"10.11002/kjfp.2023.30.3.419","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.419","url":null,"abstract":"\u0000 \u0000 Dried apple bugak, a traditional Korean dried food, was made\u0000 using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and\u0000 Wasabia koreana Nakai leaf (WKNL) as coating materials.\u0000 This study aimed to determine the effect of coating sliced apples with superfine\u0000 GR powders substitute with superfine NGR and WKNL powders at different ratios.\u0000 Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and\u0000 compared with dried and air-fried apple bugak coated with\u0000 superfine GR powders. The results showed that coating apple slices with\u0000 superfine GR powders with the addition of superfine NGR and WKNL powders\u0000 significantly increased oil absorption capacity and antioxidant activity but\u0000 reduced viscosity, water absorption capacity, total polyphenol, total flavonoids\u0000 contents, and improved color and structural improvements. Among all the samples,\u0000 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed\u0000 enhanced quality characteristics. Thus, the results suggested that coating apple\u0000 slices by the substituting GR superfine rice powders with 10 or 20% of\u0000 NGR and 3 or 5% of WKNL superfine powders produces good quality dried and\u0000 air-fried bugak with nutritious characteristics.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47752007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of extract from Maclura tricuspidata twig fermented with Ganoderma lucidum mycelium on adipocyte differentiation and inflammation in 3T3-L1 cells 灵芝菌丝体发酵三尖瓣叶提取物对3T3-L1细胞脂肪细胞分化和炎症的影响

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.502

K. Kim, Se-Eun Park, Seung Kim

{"title":"Effect of extract from Maclura tricuspidata twig\u0000 fermented with Ganoderma lucidum mycelium on adipocyte\u0000 differentiation and inflammation in 3T3-L1 cells","authors":"K. Kim, Se-Eun Park, Seung Kim","doi":"10.11002/kjfp.2023.30.3.502","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.502","url":null,"abstract":"\u0000 \u0000 This study aimed to evaluate the anti-adipogenic and anti-inflammation effects of\u0000 extract from Maclura tricuspidata twig fermented with\u0000 Ganoderma lucidum mycelium (EMFG) in 3T3-L1 preadipocytes.\u0000 3T3-L1 adipocytes were treated with 100, 200, 300 μg/mL of EMFG. The\u0000 result showed that EMFG dose-dependently inhibited the accumulation of\u0000 intracellular lipid content in differentiated 3T3-L1 adipocytes and enhanced\u0000 increase of adiponectin release and inhibition of leptin release. EMFG treatment\u0000 reduced expression of adipogenic transcriptional factor such as peroxisome\u0000 proliferator-activated receptor γ (PPARγ), CCAAT-enhancer-binding\u0000 protein α (C/EBPα). EMFG also decreased production of\u0000 lipopolysaccharide (LPS)-induced inflammatory cytokine [tumor necrosis\u0000 factor-α (TNF-α), interleukin-6 (IL-6) and monocyte\u0000 chemoattractant protein-1 (MCP-1)] and the protein expression of\u0000 cyclooxygenase-2 (COX-2) and inducible NOS (iNOS) in differentiated 3T3-L1\u0000 adipocytes. The study demonstrated that EMFG inhibited adipogenesis and\u0000 inflammation in a dose-dependent manner. These findings suggest that EMFG may\u0000 have potential as an anti-obesity and anti-metabolic disease agent that works by\u0000 inhibiting adipogenesis and inflammation.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43391159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enzymatic preparation and antioxidant activities of protein hydrolysates from hemp (Cannabis sativa L.) seeds 大麻(Cannabis sativa L.)种子蛋白水解物的酶制剂及抗氧化活性

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.434

Hyeon Yoon, Gyu-Hyeon Park, Y. Lee, Jeong-Min Lee, Hyun-Lim Ahn, Syng-Ook Lee

{"title":"Enzymatic preparation and antioxidant activities of protein\u0000 hydrolysates from hemp (Cannabis sativa L.)\u0000 seeds","authors":"Hyeon Yoon, Gyu-Hyeon Park, Y. Lee, Jeong-Min Lee, Hyun-Lim Ahn, Syng-Ook Lee","doi":"10.11002/kjfp.2023.30.3.434","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.434","url":null,"abstract":"\u0000 \u0000 Hemp (Cannabis sativa L.) seeds have recently been attracting\u0000 attention as a new high-value-added food material owing to their excellent\u0000 nutritional properties, and research on the development of functional food\u0000 materials using hemp seeds is actively progressing. This study aimed to evaluate\u0000 the antioxidant properties of hemp seed protein hydrolysates. Protein\u0000 hydrolysates were prepared from defatted hemp seed powder (HS) by enzymatic\u0000 hydrolysis using five different proteases (alcalase, bromelain, flavourzyme,\u0000 neutrase, and papain). 2,4,6-trinitrobenzene sulfonic acid (TNBS) assay and\u0000 SDS-PAGE analysis revealed that HS showed a high degree of hydrolysis after\u0000 treatment with each enzyme except papain. The total polyphenol content of the\u0000 protein hydrolysates (<3 kDa) and the RC50 values obtained\u0000 from two different antioxidant tests showed that alcalase hydrolysate (HSA) had\u0000 a relatively high level of antioxidant capacity. In addition, treatment with HSA\u0000 (25-100 μg/mL) significantly inhibited linoleic acid\u0000 peroxidation. These results suggest that hemp seed protein hydrolysates are\u0000 potential sources of natural antioxidants. Future studies will focus on the\u0000 identification of active peptides from HSA.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43261928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Changes in aroma compounds of decaffeinated coffee beans 脱咖啡因咖啡豆香气成分的变化

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.492

Jin-Young Lee, Young-Soo Kim

{"title":"Changes in aroma compounds of decaffeinated coffee\u0000 beans","authors":"Jin-Young Lee, Young-Soo Kim","doi":"10.11002/kjfp.2023.30.3.492","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.492","url":null,"abstract":"\u0000 \u0000 In this study, we wanted to understand the impact of different decaffeination\u0000 processes on aroma compounds of coffee. Therefore, we analyzed differences in\u0000 physical characteristics and volatile aroma compounds profiles of regular coffee\u0000 (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical\u0000 CO2 decaffeinated coffee (SCDC) after roasting the coffee beans.\u0000 The electronic nose analysis identified RC and SCDC as different groups which\u0000 indicates that these groups volatile aroma compound compositions were different.\u0000 The principal component analysis of volatile compound patterns identified using\u0000 an electronic nose indicated that there was a large difference in volatile\u0000 compounds between RC, which was not decaffeinated, and both decaffeinated SWDC\u0000 and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and\u0000 hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde\u0000 and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of\u0000 major volatile compounds appearing in the beans was similar, but the relative\u0000 odor intensity was different. We identified 28 volatile aroma compounds from RC,\u0000 SWDC, and SCDC using headspace-solid phase microextraction-gas\u0000 chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major\u0000 compounds that were present in high abundance, including furfural,\u0000 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45273583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Erratum to: Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging 国产和商用红辣椒粉的高光谱成像无损质量预测勘误表

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.546

Sang Seop Kim, Ji-Young Choi, Jeong-Ho Lim, Jeong-Seok Cho

引用次数: 0

Anti-fatigue effect of a beverage mixture containing red ginseng and Prunus mume fruit vinegar on high-intensity exercised rats 红参梅果醋混合饮料对高强度运动大鼠的抗疲劳作用

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.514

Wool-Lim Park, Jeong-Ho Kim, K. Seo

引用次数: 0