Differences in extraction methods influence the physicochemical properties, antiradical, and anti-inflammatory

Seong-Jin Hong1, Hyeon-Jeong Lim2, Bo-Ram Park3

  • 1Research Institute of Agricultural Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea; Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea.

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