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1
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Seung-Cheol Lee | Korean Society of Food Science and Technology | 2004
печати
2
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Yong-Jin Cho | Korean Society of Food Science and Technology | 2002
печати
3
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
печати
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