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251
Induction of Cellular Quinone Reductase by Some Flavonoids
Induction of Cellular Quinone Reductase by Some Flavonoids
Chong-Suk Kwon | Korean Society of Food Science and Technology | 2004
프린트
252
Enhanced Transglycosylation Activity of Thermus Maltogenic Amylase in Acetone Solution
Enhanced Transglycosylation Activity of Thermus Maltogenic Amylase in Acetone Solution
Jin-Sook Baek | Korean Society of Food Science and Technology | 2004
프린트
253
Antioxidant, Antimutagenic and Chemopreventive Activites of a Phyto-extract Mixture Derived from Various Vegetables, Fruits, and Oriental Herbs
Antioxidant, Antimutagenic and Chemopreventive Activites of a Phyto-extract Mixture Derived from Various Vegetables, Fruits, and Oriental Herbs
Ji-Hoon Kim | Korean Society of Food Science and Technology | 2004
프린트
254
Chemical Properties of Sesame Seed Cultivated in Korea and China
Chemical Properties of Sesame Seed Cultivated in Korea and China
Myung-Hwa Kang | Korean Society of Food Science and Technology | 2004
프린트
255
Hepatoprotective Effects of Allium cepa Linn Extract on Acetaminophen-induced Liver Damage in Mice
Hepatoprotective Effects of Allium cepa Linn Extract on Acetaminophen-induced Liver Damage in Mice
Kyung-Jin Lee | Korean Society of Food Science and Technology | 2004
프린트
256
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
프린트
257
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCI
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCI
Jae-Yeun Song | Korean Society of Food Science and Technology | 2003
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258
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
Hak-Gil Chang | Korean Society of Food Science and Technology | 2003
프린트
259
Monitoring Ester Formation during Chardonnay Juice Fermentations in Different Yeast Inoculation Levels Using Solid Phase Microextraction (SPME) Sampl
Monitoring Ester Formation during Chardonnay Juice Fermentations in Different Yeast Inoculation Levels Using Solid Phase Microextraction (SPME) Sampl
Seung-Joo Lee | Korean Society of Food Science and Technology | 2003
프린트
260
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Sung-Hee Choi | Korean Society of Food Science and Technology | 2003
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