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1
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Seok-Hyun Eom | Korean Society of Food Science and Technology | 2008
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2
Dietary fats, teas, dairy, and nuts potential functional foods for weight control?
Dietary fats, teas, dairy, and nuts potential functional foods for weight control?
MP St-Onge | Cadmus journal ser | 2005
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3
Physical and Microbiological Approach in Proving the Identity of Gamma-irradiated Different Teas
Physical and Microbiological Approach in Proving the Identity of Gamma-irradiated Different Teas
Tusneem Kausar | Korean Society of Food Science and Technology | 2005
печати
4
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Tusneem Kausar | Korean Society of Food Science and Technology | 2004
печати
5
주사전자현미경에서 Teasing Method에 의한 각막의 세포간격
주사전자현미경에서 Teasing Method에 의한 각막의 세포간격
신용칠 | 신흥대학 | 1999
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6
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Shin-Kyo Chung | Korean Society of Food Science and Technology | 2004
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7
아프리카 내 사랑
아프리카 내 사랑
아르스노, 미셸 | 들녘 | 2004
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