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591
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Yunbin Zhang | Korean Society of Food Science and Technology | 2003
프린트
592
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Suna Kim | Korean Society of Food Science and Technology | 2003
프린트
593
Optimization of Enzymatic Synthesis of Structured Lipid with Perilla Oil and Medium Chain Fatty Acid
Optimization of Enzymatic Synthesis of Structured Lipid with Perilla Oil and Medium Chain Fatty Acid
Soon-Nam Ko | Korean Society of Food Science and Technology | 2003
프린트
594
Brown Rice Extracts with Enhanced Levels of GABA Stimulate Immune Cells
Brown Rice Extracts with Enhanced Levels of GABA Stimulate Immune Cells
Suk-Heung Oh | Korean Society of Food Science and Technology | 2003
프린트
595
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee | Korean Society of Food Science and Technology | 2003
프린트
596
Monoamine Oxidase Inhibitory Activities of Korean Medicinal Plants Classified to Cold Drugs by the Theory of KIMI
Monoamine Oxidase Inhibitory Activities of Korean Medicinal Plants Classified to Cold Drugs by the Theory of KIMI
Keum Hee Hwang | Korean Society of Food Science and Technology | 2003
프린트
597
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seavater
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seavater
Mi-Yeon Park | Korean Society of Food Science and Technology | 2003
프린트
598
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Hye Jin Yi | Korean Society of Food Science and Technology | 2003
프린트
599
Chemical and Physicochemical Changes during Microwave Treatment of Rice
Chemical and Physicochemical Changes during Microwave Treatment of Rice
Pavel Kadllec | Korean Society of Food Science and Technology | 2003
프린트
600
Changes in Composition of Pea during Germination, Microwave Treatment and Drying
Changes in Composition of Pea during Germination, Microwave Treatment and Drying
Pavel Kadlec | Korean Society of Food Science and Technology | 2003
프린트
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