01238nam a2200265 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245020300127300002400330545006600354545004700420545004700467653017500514700005300689700001400742700001400756773014800770900001500918900001900933900002000952KSI00084908120110708150840ta110413s2005    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc34(2)00a발효정도에 따른 국내산 야생차 추출물의 항균활성 =xAntimicrobial activity of Korean wild tea extract according to the degree of fermentation /d최옥자,e이행재,e최경희  ap. 148-157 ;c28 cm  a최옥자, 순천대학교 조리과학과bcoj@sunchon.ac.kr  a이행재, 순천대학교 조리과학과  a최경희, 순천대학교 조리과학과  aGreen teaaSemi-fermented teaaFermented teaaWater extrataEthanol extractaAntimicrobial activityaMinimum inhibitory concentrationaMICa발효차a항균활성 물질1 a최옥자,g崔玉子,d1956-0KAC2017036544aut1 a이행재1 a최경희0 t한국식품영양과학회지.d한국식품영양과학회.g34권 2호(2005년 2월), p. 148-157q34:2<148w(011001)KSE199602786,x1226-331110aChoi, Okja10aRhee, Haengjae10aChoi, Kyeonghee