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1
Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Mi-Ae Yoo | Korean Society of Food Science and Technology | 2004
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2
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
Hirofumi Motoi | Korean Society of Food Science and Technology | 2004
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3
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Kyoung-Eun Yeo | Korean Society of Food Science and Technology | 2004
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