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551
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Seon-Young Lee | Korean Society of Food Science and Technology | 2003
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552
In Vitro and In Vivo Effects of Prosomillet and Sorghum on Cholesterol Metabolism
In Vitro and In Vivo Effects of Prosomillet and Sorghum on Cholesterol Metabolism
Sung-Hee Cho | Korean Society of Food Science and Technology | 2003
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553
Sensory Attribute Comparison of Consumer Milk Using Descriptive Analysis
Sensory Attribute Comparison of Consumer Milk Using Descriptive Analysis
Gyu-Hee Lee | Korean Society of Food Science and Technology | 2003
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554
Identification of Effective Microorganisms from Kefir Fermented Milk
Identification of Effective Microorganisms from Kefir Fermented Milk
Chil-Sung Kwon | Korean Society of Food Science and Technology | 2003
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555
Antimutagenicity and Cytotoxicity of Cordycepin Isolated from Cordyceps militaris
Antimutagenicity and Cytotoxicity of Cordycepin Isolated from Cordyceps militaris
Mi Ae Cho | Korean Society of Food Science and Technology | 2003
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556
Physiological and Cultural Characteristics of Leuconostocs Isolated from Garlic
Physiological and Cultural Characteristics of Leuconostocs Isolated from Garlic
Myung Hee Kim | Korean Society of Food Science and Technology | 2003
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557
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Eung-Soo Han | Korean Society of Food Science and Technology | 2003
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558
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim | Korean Society of Food Science and Technology | 2003
Print
559
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee | Korean Society of Food Science and Technology | 2003
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560
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Jae-Sik Kim | Korean Society of Food Science and Technology | 2003
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