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371
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Mi-Soon Jang | Korean Society of Food Science and Technology | 2004
프린트
372
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Seon-Jae Kim | Korean Society of Food Science and Technology | 2004
프린트
373
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Shin-Kyo Chung | Korean Society of Food Science and Technology | 2004
프린트
374
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Hideki Masuda | Korean Society of Food Science and Technology | 2004
프린트
375
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee | Korean Society of Food Science and Technology | 2004
프린트
376
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Jun-Young Lee | Korean Society of Food Science and Technology | 2004
프린트
377
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Seung-Cheol Lee | Korean Society of Food Science and Technology | 2004
프린트
378
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chang-Ho Lee | Korean Society of Food Science and Technology | 2004
프린트
379
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
프린트
380
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Midori Yasuda | Korean Society of Food Science and Technology | 2004
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