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391
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park, | 한국식품과학회 | 2001 ,
392
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim, | 한국식품과학회 | 2001 ,
393
Bacteriocin Production by Lactococcus lactis KCA2386 Isolated from White Kimchi
Bacteriocin Production by Lactococcus lactis KCA2386 Isolated from White Kimchi
Seuk-Hyun Ko, | 한국식품과학회 | 2000 ,
394
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Seok-In Hong, | 한국식품과학회 | 2000 ,
395
Effects of Soy Isoflavone-supplemented Diets on Benzo(a)pyrene-induced Lung and Forestomach Thmorigenesis in Mice
Effects of Soy Isoflavone-supplemented Diets on Benzo(a)pyrene-induced Lung and Forestomach Thmorigenesis in Mice
Chong Suk Kwon, | 한국식품과학회 | 2000 ,
396
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 ,
397
Effect of Growth-Inhibitory Substances from Domestic Medicinal Plants against Human Lactic Acid and Harmful Intestinal Bacteria
Effect of Growth-Inhibitory Substances from Domestic Medicinal Plants against Human Lactic Acid and Harmful Intestinal Bacteria
Hoi-Seon Lee, | 한국식품과학회 | 2000 ,
398
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
399
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Mi-Yeon Kim, | 한국식품과학회 | 2000 ,
400
Selective Headspace Purge-and-Trap Method for the Analysis of Volatiles in Roast Pork and Roast Chicken
Selective Headspace Purge-and-Trap Method for the Analysis of Volatiles in Roast Pork and Roast Chicken
Ho-Nam Chun, | 한국식품과학회 | 2000 ,
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