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161
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 ,
162
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 ,
163
Sensory Difference Testing : Thurstonian Models
Sensory Difference Testing : Thurstonian Models
Hye-Seong Lee, | 한국식품과학회 | 2004 ,
164
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 ,
165
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 ,
166
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 ,
167
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 ,
168
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Mi-Youn Lim, | 한국식품과학회 | 2004 ,
169
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 ,
170
Antioxidative Activity of 90 kDa Glycoprotein Isolated from Opuntia ficus-indica var. saboten Makino
Antioxidative Activity of 90 kDa Glycoprotein Isolated from Opuntia ficus-indica var. saboten Makino
Phil-Sun Oh, | 한국식품과학회 | 2004 ,
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