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711
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Jinyoung Lee | Korean Society of Food Science and Technology | 2003
печати
712
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Min-Jeong Kim | Korean Society of Food Science and Technology | 2003
печати
713
A Survey of Microbial Levels for Food in Large Markets of Busan
A Survey of Microbial Levels for Food in Large Markets of Busan
Mi-Yeon Park | Korean Society of Food Science and Technology | 2003
печати
714
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung-Hee Lee | Korean Society of Food Science and Technology | 2003
печати
715
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
печати
716
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
печати
717
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
печати
718
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
печати
719
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
печати
720
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
печати
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