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11
Characteristic Flavor Compounds of Commercial Soybean Paste
Characteristic Flavor Compounds of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2004
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12
대식세포에서 지단백 산화에 대한 수용성 Chitinous Compounds의 항산화 효과에 대한 연구
대식세포에서 지단백 산화에 대한 수용성 Chitinous Compounds의 항산화 효과에 대한 연구
이세희 | 한국영양학회 | 2003
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13
Variations in Volatile Compounds from Elshoizia cilliata
Variations in Volatile Compounds from Elshoizia cilliata
Jong-Hee Kim | 한국식물학회 | 2003
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14
Volatile Compounds in Sea Mustard, Undaria pinnatifida
Volatile Compounds in Sea Mustard, Undaria pinnatifida
Tai-Sun Shin | Korean Society of Food Science and Technology | 2003
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15
Polyphenolic Compounds and Superoxide Radical Scvenging Activity of Moru-Ju
Polyphenolic Compounds and Superoxide Radical Scvenging Activity of Moru-Ju
Kyung-Hee Koh | Korean Society of Food Science and Technology | 2003
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16
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Yunbin Zhang | Korean Society of Food Science and Technology | 2003
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17
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Choi Myung-Sook | The Korean Nutrition Society | 2004
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18
Seasonal Variations in Yields of Hwangchil Lacquer and Major Sesquiterpene Compounds from Selected Superior Individuals of Dendropanax morbifera Ley
Seasonal Variations in Yields of Hwangchil Lacquer and Major Sesquiterpene Compounds from Selected Superior Individuals of Dendropanax morbifera Ley
Jun Cheul Ahn | 한국식물학회 | 2003
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19
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Christofora Hanny Wijaya | Korean Society of Food Science and Technology | 2002
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20
Antioxidant Activity and Total Phenolic Compounds in Grain Extracts of Wheat, Barley, and Oat
Antioxidant Activity and Total Phenolic Compounds in Grain Extracts of Wheat, Barley, and Oat
So Young Bu | The Korean Society of Crop Science | 2001
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