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951
Research Articles, Relationship Between Antioxidant Activity of Commercial Tea Drinks by XYZ-dish Method and Their Concentrations of Catechins
Research Articles, Relationship Between Antioxidant Activity of Commercial Tea Drinks by XYZ-dish Method and Their Concentrations of Catechins
Kunihisa Iwai | Korean Society of Food Science and Technology | 2001
프린트
952
Research Articles, Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Research Articles, Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Chan Yong Lee | Korean Society of Food Science and Technology | 2001
프린트
953
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim | Korean Society of Food Science and Technology | 2001
프린트
954
Research Articles, Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Research Articles, Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Youn-Moon Park | Korean Society of Food Science and Technology | 2001
프린트
955
Research Articles, Changes of Flavonoids in the Peel of Jeju Native Citrus Fruits during Maturation
Research Articles, Changes of Flavonoids in the Peel of Jeju Native Citrus Fruits during Maturation
Young-Cheon Kim | Korean Society of Food Science and Technology | 2001
프린트
956
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Kwang-Ho Lee | Korean Society of Food Science and Technology | 2001
프린트
957
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park | Korean Society of Food Science and Technology | 2001
프린트
958
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim | Korean Society of Food Science and Technology | 2001
프린트
959
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Hwa Sup Chin | Korean Society of Food Science and Technology | 2001
프린트
960
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Ji-Young Oh... | Korean Society of Food Science and Technology | 2001
프린트
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