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1
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Sung-Hee Choi | Korean Society of Food Science and Technology | 2003
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2
Volatile Flavor Components of Daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) Cold-pressed Oil and Its Oxygenated Fraction
Volatile Flavor Components of Daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) Cold-pressed Oil and Its Oxygenated Fraction
Song Hee-Sun | 광주보건대학 | 2003
프린트
3
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Preparation of Kimchi Supplemented with Immunomodulatory Components Isolated from Licorice
Kyong-Haeng Lee | Korean Society of Food Science and Technology | 2003
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4
Improving the Classification of LANDSAT Data using Standardized Principal Components Analysis
Improving the Classification of LANDSAT Data using Standardized Principal Components Analysis
Hoon Chang | 대한토목학회 | 2003
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5
Compositions of Functional Components of Traditional Korean Soybeans
Compositions of Functional Components of Traditional Korean Soybeans
Kang-Sung Kim | Korean Society of Food Science and Technology | 2003
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6
Characteristics of Taste Components of Commercial Kochujang
Characteristics of Taste Components of Commercial Kochujang
Hae-Kyong Park | Korean Society of Food Science and Technology | 2003
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7
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
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