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2009•Journal of the Korean Society for Applied Biological ChemistryRequires access

Antioxidant Properties of Proanthocyanidin Fraction Isolated from Wild Grape (Vitis amurensis) Seed

Hye-Ryun Lee

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Key concepts: Proanthocyanidin, Chemistry, Antioxidant, Ethyl acetate, Catechin, DPPH, Food science, Acetone

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