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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(3):177-181

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.177

Article

Comparison of the Biological Activity between a Radiation-processed Natural Extract and a Commercial Counterpart for an Industrial Application

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Cheorun Jo1, Il Yun Jeong1, Dong Soo Kim1, Jun Ho Son2, Bong Jeon An2, Jeong Sang Choi3, Myung Woo Byun1,*
1Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, 1266, Sinjeong-dong, Jeongeup, 580-185, Korea
2Department of Cosmeceutical Science, Daegu Haany University, Kyungsan, 712-715, Korea
3Biology Research Center for Industrial Accelerators, Dongshin University, Naju, 520-714, Korea
*Corresponding author: Dr. Myung-Woo Byun, Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, 1266, Sinjeong-dong, Jeongeup, 580-185, Korea, Phone: 82-63-570-3200, Fax: 82-63-570-3202, E-mail: mwbyun@kaeri.re.kr

ⓒ Copyright 2005 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2005