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31
Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Optimization of Oil-in-Water Emulsification Process Using Onion Oil
Pahn-Shick Chang, | 한국식품과학회 | 2002 ,
32
Effects of Drink Containing Mori Folium Extract on Blood Glucose and Lipid Composition in db/db Mice
Effects of Drink Containing Mori Folium Extract on Blood Glucose and Lipid Composition in db/db Mice
Ju-Eun Oh, | 한국식품과학회 | 2002 ,
33
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Dae Young Kwon, | 한국식품과학회 | 2002 ,
34
Effects of Water Extracts of Spices on Fermentation and Enzyme Activities of Kimchi
Effects of Water Extracts of Spices on Fermentation and Enzyme Activities of Kimchi
Soon-Dong Kim, | 한국식품과학회 | 2000 ,
35
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
36
Rheological Characteristics of Hot-Water Extract Concentrates from Agastache rugosa O. Kuntze
Rheological Characteristics of Hot-Water Extract Concentrates from Agastache rugosa O. Kuntze
Boo-Yong Lee, | 한국식품과학회 | 2001 ,
37
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Won Jong Lee, | 한국식품과학회 | 2001 ,
38
Pulsed Photostimulated Luminescence of Irradiated Black and White Peppers and Effects of Long-Term Storage
Pulsed Photostimulated Luminescence of Irradiated Black and White Peppers and Effects of Long-Term Storage
Sang Duk Yi, | KFN(한국식품영양과학회) | 2002 ,
39
Fibrinolytic Enzyme Production by Bacillus subtilis KH-4 Isolated from Deonjang
Fibrinolytic Enzyme Production by Bacillus subtilis KH-4 Isolated from Deonjang
J-M Kim, | KFN(한국식품영양과학회) | 2002 ,
40
Screening Biological Activities of Grape Seed and Skin Extracts of Campbell Early (Vitis labruscana B.)
Screening Biological Activities of Grape Seed and Skin Extracts of Campbell Early (Vitis labruscana B.)
Sung-Jin Park, | KFN(한국식품영양과학회) | 2002 ,
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