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691
Antiproliferative Activity of Polyphenolics in Plums
Antiproliferative Activity of Polyphenolics in Plums
Dae-Ok Kim | Korean Society of Food Science and Technology | 2003
692
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Na-Young Lee | Korean Society of Food Science and Technology | 2003
693
Effects of Ultraviolet Radiation on the Red Colored Film of Soy Protein Isolate
Effects of Ultraviolet Radiation on the Red Colored Film of Soy Protein Isolate
Sang-Kyu Park | Korean Society of Food Science and Technology | 2003
694
The Relationship between Protease and Hemolysin Produced by Vibrio cholerae non-OI Isolated from Seawater
The Relationship between Protease and Hemolysin Produced by Vibrio cholerae non-OI Isolated from Seawater
Mi-Yeon Park | Korean Society of Food Science and Technology | 2003
695
HPLC Analysis of Citrinin in Red Yeast Rice
HPLC Analysis of Citrinin in Red Yeast Rice
Bao-jun Wang | Korean Society of Food Science and Technology | 2003
696
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
Eun Young Lee | Korean Society of Food Science and Technology | 2003
697
Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
Eun Young Lee | Korean Society of Food Science and Technology | 2003
698
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Xian Zhang | Korean Society of Food Science and Technology | 2003
699
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Kyong-Haeng Lee | Korean Society of Food Science and Technology | 2003
700
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Effect of Leaf Scald on the Content of Sucrose and Polysaccharides of Two Sugarcane Cultivars
Blanca Fontaniella | Korean Society of Food Science and Technology | 2003
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