6 results on '"Lee, Bonggi"'
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2. Xanthone-related compounds as an anti-browning and antioxidant food additive
3. Swertiajaponin as an anti-browning and antioxidant flavonoid
4. Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index
5. Dieckol enhances the expression of antioxidant and detoxifying enzymes by the activation of Nrf2–MAPK signalling pathway in HepG2 cells
6. Corrigendum to “Dieckol enhances the expression of antioxidant and detoxifying enzymes by the activation of Nrf2–MAPK signaling pathway in HepG2 cells” [Food Chem. 174 (2015) 538–546]
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