01990nam a2200469 c 4500001001300000005001500013008004100028040001100069041001300080052002800093245035800121300002300479545003600502545003600538545003600574545003600610545003600646545003600682545005300718545005300771545007900824653011100903700001901014700001401033700001401047700004001061700001401101700004001115700001401155700001401169700004801183773013001231900001801361900001901379900001901398900001801417900001701435900001701452900001601469900001801485900001701503KSI00050826420060707135013060612s2004    bnk           000   kor    a0110010 akorbeng01a470.5b부641ㅅc14(3)00a버섯 추출물과 이를 함유한 유산균 발효유가 in vivo 및 in vitro 과산화지질에 미치는 영향=xAntioxidative effects of mushroom extract and fermented milk containing its extract on in vivo and in vitro lipid peroxidation/d차재영,e전병삼,e박정원,e신갑균,e김범규,e배동원,e유지현,e전방실,e조영수  ap. 514-520;c29 cm  a차재영, (주)바이오허브  a전병삼, (주)바이오허브  a박정원, (주)바이오허브  a신갑균, (주)바이오허브  a김범규, (주)바이오허브  a배동원, (주)바이오허브  a유지현, 동아대학교 응용생명공학부  a전방실, 동아대학교 응용생명공학부  a조영수, 동아대학교 응용생명공학부bchoys@daunet.donga.ac.kr  aFermented milkaLipid peroxidationaMushroomaDPPHa버섯 추출물a유산균 발효유a과산화지질1 a차재영4aut1 a전병삼1 a박정원1 a신갑균,g申甲均0KAC2020683081 a김범규1 a배동원,g裵東園0KAC2018H85381 a유지현1 a전방실1 a조영수,g曺永守,d1955-0KAC2015226960 t생명과학회지.d한국생명과학회.g14권 3호(2004년 6월), p. 514-520q14:3<514w(011001)KSE199510977,x1225-991810aCha, Jaeyoung10aJeon, Beongsam10aPark, Jeongwon10aShin, Gabgyun10aKim, Beomkyu10aBae, Dongwon10aYoo, Jihyun10aJeon, Bangsil10aCho, Youngsu