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391
Volatile Compounds of Cnidium officinale Makino
Volatile Compounds of Cnidium officinale Makino
Mi-Sook Chung | Korean Society of Food Science and Technology | 2004
프린트
392
Prevention of Orotic Acid-induced Fatty Liver in Rats by Capsaicin
Prevention of Orotic Acid-induced Fatty Liver in Rats by Capsaicin
Jae-Young Cha | Korean Society of Food Science and Technology | 2004
프린트
393
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Structural Characterization and Biological Properties of a Lipopeptide Surfactant Produced by Bacillus subtilis on Cassava Wastewater Medium
Marcia Nitschke | Korean Society of Food Science and Technology | 2004
프린트
394
Effect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
Effect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
Young-Shick Hong | Korean Society of Food Science and Technology | 2004
프린트
395
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Jae Sung Park | Korean Society of Food Science and Technology | 2004
프린트
396
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Effect of Fermented Mushroom Milk on Hyperlipidemia and Hepatic Injury in Streptozotocin-induced Diabetic and Zucker Diabetic Fatty Rats
Beong Sam Jeon | Korean Society of Food Science and Technology | 2004
프린트
397
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
프린트
398
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
프린트
399
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
프린트
400
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Si-Kyung Lee | Korean Society of Food Science and Technology | 2004
프린트
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