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601
Comparison and Validation of Overall Migration Values from Plastic Food Packaging Materials Obtained with Different Testing Methods as Specified in t
Comparison and Validation of Overall Migration Values from Plastic Food Packaging Materials Obtained with Different Testing Methods as Specified in t
Keun-Taik Lee | Korean Society of Food Science and Technology | 2002
печати
602
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee | Korean Society of Food Science and Technology | 2002
печати
603
Extraction of Valuable Substances from Citrus Peel by Supercritical Carbon Dioxide
Extraction of Valuable Substances from Citrus Peel by Supercritical Carbon Dioxide
Sangbin Lim | Korean Society of Food Science and Technology | 2002
печати
604
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase Acceptor Binding Site Affecting Cyclization Reaction
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase Acceptor Binding Site Affecting Cyclization Reaction
Chang Sup Kim | Korean Society of Food Science and Technology | 2002
печати
605
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Bong Jeun An | Korean Society of Food Science and Technology | 2002
печати
606
Determination of β-Cryptoxanthin in Peel and Flesh of Domestic and Foreign Citrus Fruits
Determination of β-Cryptoxanthin in Peel and Flesh of Domestic and Foreign Citrus Fruits
Tae-Sik Nam | Korean Society of Food Science and Technology | 2002
печати
607
Physicochemical Properties of Barley Bran, Germ and Broken Kernel as Pearling By-products
Physicochemical Properties of Barley Bran, Germ and Broken Kernel as Pearling By-products
Ho-Moon Seog | Korean Society of Food Science and Technology | 2002
печати
608
Changes in Physicochemical Properties of Barley Germ during Roasting
Changes in Physicochemical Properties of Barley Germ during Roasting
Ho-Moon Seog | Korean Society of Food Science and Technology | 2002
печати
609
Influence of Lodging on Chemical Composition and Contamination of Rice
Influence of Lodging on Chemical Composition and Contamination of Rice
Shi Chun Pei | Korean Society of Food Science and Technology | 2002
печати
610
Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage
Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage
Li-Fei Wang | Korean Society of Food Science and Technology | 2002
печати
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