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561
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Jay Wook Kim | Korean Society of Food Science and Technology | 2004
프린트
562
Hepatoprotective Effects of Waxy Brown Rice Fermented with Coprinus Cinereus
Hepatoprotective Effects of Waxy Brown Rice Fermented with Coprinus Cinereus
Kyung-A Lee | Korean Society of Food Science and Technology | 2004
프린트
563
Selective Oxidation of Primary Alcohol Group in 1-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Selective Oxidation of Primary Alcohol Group in 1-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Pahn-Shick Chang | Korean Society of Food Science and Technology | 2004
프린트
564
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Characteristics of Snack-Iike Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Hyunjung Kim | Korean Society of Food Science and Technology | 2004
프린트
565
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Mi-Soon Jang | Korean Society of Food Science and Technology | 2004
프린트
566
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Seon-Jae Kim | Korean Society of Food Science and Technology | 2004
프린트
567
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Shin-Kyo Chung | Korean Society of Food Science and Technology | 2004
프린트
568
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Hideki Masuda | Korean Society of Food Science and Technology | 2004
프린트
569
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee | Korean Society of Food Science and Technology | 2004
프린트
570
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Jun-Young Lee | Korean Society of Food Science and Technology | 2004
프린트
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