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91
The Chemical Basis of Green Pigment Formation('Greening') in Crushed Garlic(Allium sativum L.)Cloves
The Chemical Basis of Green Pigment Formation('Greening') in Crushed Garlic(Allium sativum L.)Cloves
Eun-Jin Lee, | 한국식품과학회 | 2006 ,
92
Effect of a Static Magnetic Field on Susceptibility to Ethanol-Induced Hepatic Dysfunction in Rats
Effect of a Static Magnetic Field on Susceptibility to Ethanol-Induced Hepatic Dysfunction in Rats
Kap Joo Park, | 한국식품과학회 | 2006 ,
93
Application of Statistical Experimental Design to Improve the Quality of Fresh-Cut Apple Cubes by Edible Coating with Alginate
Application of Statistical Experimental Design to Improve the Quality of Fresh-Cut Apple Cubes by Edible Coating with Alginate
Jun Ho Lee, Li Zuo, | 한국식품과학회 | 2006 ,
94
Sensory Difference Testing : Thurstonian Models
Sensory Difference Testing : Thurstonian Models
Hye-Seong Lee, | 한국식품과학회 | 2004 ,
95
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Sung-Hyeon Lee, | 한국식품과학회 | 2004 ,
96
Effect of Hot Water Treatment on Quality of Fresh-cut Apple Cubes
Effect of Hot Water Treatment on Quality of Fresh-cut Apple Cubes
Li Zuo, | 한국식품과학회 | 2004 ,
97
Antioxidant Activity of Rhodiola rosea Extract on Human Low-density Lipoprotein Oxidation and DNA Strand Scission
Antioxidant Activity of Rhodiola rosea Extract on Human Low-density Lipoprotein Oxidation and DNA Strand Scission
Eun-Jung Lee, | 한국식품과학회 | 2004 ,
98
The Effect of Heat Treatments on In Vitro Starch Digestibility and Resistant Starch of Selected Cereals
The Effect of Heat Treatments on In Vitro Starch Digestibility and Resistant Starch of Selected Cereals
Young-Tack Lee, | 한국식품과학회 | 2004 ,
99
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Mi-Youn Lim, | 한국식품과학회 | 2004 ,
100
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee, | 한국식품과학회 | 2004 ,
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