Inhibitory Effect of Solvent Fraction of Various Kinds of Kimchi on Ultraviolet B Induced Oxidation and Erythema Formation of Hairless Mice Skin (김치종류별 용매 획분의 자외선 B 조사에 의해 유도된 피부산화 및 홍반 생성 억제 효과)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.33 no.5
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- pp.785-790
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- 2004