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401
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Isolation and Characterization of 3(Z)- Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Jeong-Yong Cho | Korean Society of Food Science and Technology | 2004
печати
402
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
печати
403
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Shelf-Life fo Fresh Orange Juice in Plastic Bottle Microbial and Sensory Aspects
Randolpho da Silva Correa Neto | Korean Society of Food Science and Technology | 2004
печати
404
Chemical and Enzymatic Changes during the Storage of Fresh Orange Juice in Plastic Bottles
Chemical and Enzymatic Changes during the Storage of Fresh Orange Juice in Plastic Bottles
Randolpho da Silva Correa Neto | Korean Society of Food Science and Technology | 2004
печати
405
Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste
Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste
Mi-Ae Yoo | Korean Society of Food Science and Technology | 2004
печати
406
Enzymatic Synthesis of Isoamyl Ester in Aqueous Media Optimization Using a Central Composite Design
Enzymatic Synthesis of Isoamyl Ester in Aqueous Media Optimization Using a Central Composite Design
Gabriela A. Macedo | Korean Society of Food Science and Technology | 2004
печати
407
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
Hirofumi Motoi | Korean Society of Food Science and Technology | 2004
печати
408
Inhibitory Effect of Plantago asiatica Extracts on the Growth of Gastric and Colon Cancer cell Lines
Inhibitory Effect of Plantago asiatica Extracts on the Growth of Gastric and Colon Cancer cell Lines
Ji-Hyun Bae | Korean Society of Food Science and Technology | 2004
печати
409
Optimized Production of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Optimized Production of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Na-Kyoung Lee | Korean Society of Food Science and Technology | 2004
печати
410
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Il-Jun Kang | Korean Society of Food Science and Technology | 2004
печати
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