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231
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee, | 한국식품과학회 | 2002 ,
232
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Chang Sup Kim, | 한국식품과학회 | 2002 ,
233
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Bong Jeun An, | 한국식품과학회 | 2002 ,
234
Determination of β-Cryptoxanthin in Peel and Flesh of Domestic and Foreign Citrus Fruits
Determination of β-Cryptoxanthin in Peel and Flesh of Domestic and Foreign Citrus Fruits
Tae-Sik Nam, | 한국식품과학회 | 2002 ,
235
Physicochemical Properties of Barley Bran, Germ and Broken Kernel as Pearling By-products
Physicochemical Properties of Barley Bran, Germ and Broken Kernel as Pearling By-products
Ho-Moon Seog, | 한국식품과학회 | 2002 ,
236
Changes in Physicochemical Properties of Barley Germ during Roasting
Changes in Physicochemical Properties of Barley Germ during Roasting
Ho-Moon Seog, | 한국식품과학회 | 2002 ,
237
Influence of Lodging on Chemical Composition and Contamination of Rice
Influence of Lodging on Chemical Composition and Contamination of Rice
Shi Chun Pei, | 한국식품과학회 | 2002 ,
238
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
A Study on Current Status of Pesticide Residues in Commercial Agricultural Products, 2001
Hee-Gon Kang, | 한국식품과학회 | 2002 ,
239
Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation, and Induces Apoptosis in Human Gingival Fibroblasts
Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation, and Induces Apoptosis in Human Gingival Fibroblasts
Kang-Ju Kim, | 한국식품과학회 | 2002 ,
240
Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via CO₂ Gas Injection
Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via CO₂ Gas Injection
Gi-Hyung Ryu, | 한국식품과학회 | 2002 ,
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