본문

  1. Home
1000 Results:AA:HAN S 0.328 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
301
Antioxidant, Antimicrobial, and Antitumor Activities of Partially Purified Substance(s) from Green Tea Seed
Antioxidant, Antimicrobial, and Antitumor Activities of Partially Purified Substance(s) from Green Tea Seed
Jae-Hoon Choi, | 한국식품과학회 | 2006 ,
302
Antimicrobial, Anti-inflammatory, and Anti-oxidative Effects of Water- and Ethanol-extracted Brazilian Propolis
Antimicrobial, Anti-inflammatory, and Anti-oxidative Effects of Water- and Ethanol-extracted Brazilian Propolis
Kee Tae Kim, | 한국식품과학회 | 2005 ,
303
Antimicrobial, Anti-inflammatory, and Anti-oxidative Activities of Scilla scilloides (Lindl.) Druce Root Extract
Antimicrobial, Anti-inflammatory, and Anti-oxidative Activities of Scilla scilloides (Lindl.) Druce Root Extract
Eun-Ju Yeo, | 한국식품과학회 | 2006 ,
304
Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films
Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films
Ki Myong Kim, | 한국식품과학회 | 2006 ,
305
Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products
Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products
Younsuk Lee, | 한국식품과학회 | 2006 ,
306
Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk
Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk
Nam Young Choi, | 한국식품과학회 | 2006 ,
307
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
308
Heat and High-Pressure Treatments on In Vitro Digestibility and Allergenicity of Beef Extract
Heat and High-Pressure Treatments on In Vitro Digestibility and Allergenicity of Beef Extract
Gi Dong Han, | 한국식품과학회 | 2006 ,
309
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
310
Inhibition of Yeast Film Formation in Fermented Vegetables by Materials Derived from Garlic Using Cucumber Pickle Fermentation as a Model System
Inhibition of Yeast Film Formation in Fermented Vegetables by Materials Derived from Garlic Using Cucumber Pickle Fermentation as a Model System
Hung Le-Dinh, | 한국식품과학회 | 2006 ,
처음이전26272829303132333435이후마지막
1
Bioprocess
Hans Publishing [, ]
2
Pure Mathematics
Hans Publishing [, ]