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31
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
impresión
32
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
impresión
33
Synthetic Methods for Fluoroorganic Compounds = Confucian sociology
Synthetic Methods for Fluoroorganic Compounds = Confucian sociology
Furin, Georgii G. | UUP | 2001
impresión
34
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
impresión
35
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
impresión
36
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Song-Ja Bae | Korean Society of Food Science and Technology | 2002
impresión
37
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
impresión
38
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han | Korean Society of Food Science and Technology | 2001
impresión
39
Flavor Compounds of Cholesterol-reduced Cheddar Cheese Slurries
Flavor Compounds of Cholesterol-reduced Cheddar Cheese Slurries
H. S. Kwak | AAAP | 2002
impresión
40
(최종연구보고서)고부가가치 입체특이적 식품소재 지방산 에스테르화합물 개발에 관한 연구 = Development of stereo-or regiospecific fatty acids ester compound using lipases
(최종연구보고서)고부가가치 입체특이적 식품소재 지방산 에스테르화합물 개발에 관한 연구 = Development of stereo-or regiospecific fatty acids ester compound using lipases
농림부 | 농림부 | 1999
impresión
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