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. 2014 Aug 30;8(6):638–643. doi: 10.4162/nrp.2014.8.6.638

Table 3.

NO, O2-, and ·OH radical scavenging effects of kimchi under different fermentation stage

graphic file with name nrp-8-638-i003.jpg

Values are expressed as mean ± SD (n = 3).

a-mMeans with different letters are significantly different (P < 0.05) by Duncan's multiple range.