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1
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
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2
Tyrosinase Inhibitors of Browning-related Products Fractionated from Roasted Sesame Dregs
Tyrosinase Inhibitors of Browning-related Products Fractionated from Roasted Sesame Dregs
Ju-Choul Lee | Korean Society of Food Science and Technology | 2004
печати
3
참깨 품종별 Sesamin, Sesamolin 함량변이
참깨 품종별 Sesamin, Sesamolin 함량변이
김금숙 | 한국작물학회 | 2004
печати
4
Detection of Adulteration in Sesame Oil by UV Spectrophotometry
Detection of Adulteration in Sesame Oil by UV Spectrophotometry
Kil-Jin Kang | Korean Society of Food Science and Technology | 2004
печати
5
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and SesameMeal Proteins through Chemical Modifications
Si-Kyung Lee | Korean Society of Food Science and Technology | 2004
печати
6
An Ultrastructural Investigation of Infection Threads in Sesbania rostrata Stem Nodules Induced by Sinorhizobium sp. Strain MUS10
An Ultrastructural Investigation of Infection Threads in Sesbania rostrata Stem Nodules Induced by Sinorhizobium sp. Strain MUS10
Hari B. Krishnan | 한국작물학회지 | 2004
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7
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
печати
8
Chemical Properties of Sesame Seed Cultivated in Korea and China
Chemical Properties of Sesame Seed Cultivated in Korea and China
Myung-Hwa Kang | Korean Society of Food Science and Technology | 2004
печати
9
부모님을 용서하는 방법에 대한 발칙한 보고서
부모님을 용서하는 방법에 대한 발칙한 보고서
파라티, 자크 | 마고북스 | 2004
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