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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(3):217-225

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.217

Article

Cacao 가공부산물의 첨가 식이가 Streptozotocin 유발 당뇨 쥐의 혈당 및 혈중 지질수준에 미치는 영향

이정숙1, 강태수2, 권익부3, 이신영4,*
Supplement Effect of Cacao Subproducts on the Levels of Blood Glucose and Lipid in Streptozotocin-Induced Diabetic Rats
Jung-Suk Lee1, Tae-Su Kang2, Ik-Boo Kwon3, Shin-Young Lee4,*
1(주)일화연구소
2도립 충북과학대학 식품생명과학과
3롯데그룹 중앙연구소
4강원대학교 바이오산업공학부
1Ilwha Co. Ltd.
2Department of Food Engineering and Biotechnology, ChungbukProvincial University of Science & Technology
3Lotte Group R & D Center
4School of Biotechnology and Bioengineering, Kangwon Natl University
*Corresponding author: Shin-Young Lee, School of Biotechnology and Bioengineering, Kangwon Natl University, Chunchon 200-701, Korea, Phone: 033-250-6273, E-mail: sylee@kangwon.ac.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