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11
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
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12
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog | Korean Society of Food Science and Technology | 2004
печати
13
Effects of Halogenated Compounds, Organic Acids and Unsaturated Fatty Acids on In vitro Methane Production and Fermentation Characteristics
Effects of Halogenated Compounds, Organic Acids and Unsaturated Fatty Acids on In vitro Methane Production and Fermentation Characteristics
N. J. Choi | N. J. Choi | 2004
печати
14
Changes of Phenol Compounds according to Storing Years in Soybean
Changes of Phenol Compounds according to Storing Years in Soybean
Seung Hyun Kim | 한국작물학회지 | 2004
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15
Optimal Interelectrode Distance in Sensory and Mixed Compound Nerve Action Potentials 3-Versus 4-Centimeter Bar Electrodes
Optimal Interelectrode Distance in Sensory and Mixed Compound Nerve Action Potentials 3-Versus 4-Centimeter Bar Electrodes
Van Evanoff Jr | American Congress of Rehabilitation Medicine | 2004
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16
Red wine polyphenolic compounds inhibit atherosclerosis in apolipoprotein E-deficient mice independently of effects on lipid peroxidation
Red wine polyphenolic compounds inhibit atherosclerosis in apolipoprotein E-deficient mice independently of effects on lipid peroxidation
E Waddington | Cadmus journal ser | 2004
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17
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
S. Y. Shim | S. Y. Shim | 2004
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18
High-performance Raman, Absorption Simultaneous Determination Technique for Enzymatic Reaction Intermediate, Compound
High-performance Raman, Absorption Simultaneous Determination Technique for Enzymatic Reaction Intermediate, Compound
Insook Rhee Paeng | 서울여자대학교 자연과학연구소 | 2003
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19
고항산화활성·활성물질 함유 쌀 생산기술 개발 = Development of rice production technique with high antioxdative activity and bioactive compounds
고항산화활성·활성물질 함유 쌀 생산기술 개발 = Development of rice production technique with high antioxdative activity and bioactive compounds
농림부 | 농림부 | 2003
печати
20
Electrocatalytic Effects for the Reduction of Thionyl Chloride in Li/SOCI2 Cell Containing Schiff Base Metal(II) Compounds
Electrocatalytic Effects for the Reduction of Thionyl Chloride in Li/SOCI2 Cell Containing Schiff Base Metal(II) Compounds
Kim, Woo-Seong | 광주보건대학 | 1999
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