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231
Characteristics of the Red Rice Fermented with Fungus Monascus
Characteristics of the Red Rice Fermented with Fungus Monascus
Mee Ra Rhyu, | 한국식품과학회 | 2000 ,
232
In Vitro Study on Chitosan and Guar Galactomannan Mixtures as Bile Acid Sorbents
In Vitro Study on Chitosan and Guar Galactomannan Mixtures as Bile Acid Sorbents
Jae-Kwan Hwang, | 한국식품과학회 | 1999 ,
233
Identification of Character-impact Aroma Compounds and Comparisons of Sensory Attributes of Traditional Korean Medicinal Rice Wines Brewed with Functional Herbal Powders or Extracts
Identification of Character-impact Aroma Compounds and Comparisons of Sensory Attributes of Traditional Korean Medicinal Rice Wines Brewed with Functional Herbal Powders or Extracts
Gyu-Hee Lee, | KFN(한국식품영양과학회) | 2002 ,
234
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Baek Joseph, | KFN(한국식품영양과학회) | 2002 ,
235
Carnitine Content of Common Korean Foods
Carnitine Content of Common Korean Foods
Yeon-Kyeong Lee, | KFN(한국식품영양과학회) | 2002 ,
236
Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils
Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils
Jae-Hee Park, | KFN(한국식품영양과학회) | 2002 ,
237
Hypolipidemic Properties of Fermented Capsicum and Its Product
Hypolipidemic Properties of Fermented Capsicum and Its Product
Hyung-Joo Suh, | KFN(한국식품영양과학회) | 2002 ,
238
Effect of Gamma Irradiation on the Biological Activities and Color Changes of Ethanol Extracts Lonicera japonica
Effect of Gamma Irradiation on the Biological Activities and Color Changes of Ethanol Extracts Lonicera japonica
Tae-Woog Jeon, | KFN(한국식품영양과학회) | 2003 ,
239
Identification of Irradiated Granule-Type Ramen Soup Powder by Pulsed Photostimulated Luminescence and Thermoluminescence during Storage
Identification of Irradiated Granule-Type Ramen Soup Powder by Pulsed Photostimulated Luminescence and Thermoluminescence during Storage
Sang-Duk Yi, | KFN(한국식품영양과학회) | 2003 ,
240
$gamma$ -Aminobutyric Acid (GABA) Content of Selected Uncooked Foods
$gamma$ -Aminobutyric Acid (GABA) Content of Selected Uncooked Foods
Suk-Heung Oh, | KFN(한국식품영양과학회) | 2003 ,
처음이전19202122232425262728이후마지막
1
Journal of Micromechatronics
VSP International Science Publishers [, ]