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621
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Byun, M.-W., | 한국식품과학회 | 2007 ,
622
Antitumor Effects of Kluyveromyces marxianus TFM-7 Isolated from Kefir
Antitumor Effects of Kluyveromyces marxianus TFM-7 Isolated from Kefir
Lee, H.-J., | 한국식품과학회 | 2007 ,
623
Enzymatic Synthesis and Characterization of Galactosyl Trehalose Trisaccharides
Enzymatic Synthesis and Characterization of Galactosyl Trehalose Trisaccharides
Kim, B.-G., | 한국식품과학회 | 2007 ,
624
The Responses of Yukbo Strawberry (Fragaria ananassa Duch.) Fruit to Nitric Oxide
The Responses of Yukbo Strawberry (Fragaria ananassa Duch.) Fruit to Nitric Oxide
Eum, H. L., | 한국식품과학회 | 2007 ,
625
Multiplex PCR Detection of the GT73, MS8xRF3, and T45 Varieties of GM Canola
Multiplex PCR Detection of the GT73, MS8xRF3, and T45 Varieties of GM Canola
Kim, J.-H., | 한국식품과학회 | 2007 ,
626
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Oh, J.-H., | 한국식품과학회 | 2007 ,
627
A Modified Process for Producing High Quantities of Bio-Germanium in Yeast and a Study of Its Oral Toxicity
A Modified Process for Producing High Quantities of Bio-Germanium in Yeast and a Study of Its Oral Toxicity
Park, S.-Y., | 한국식품과학회 | 2007 ,
628
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Kim, E.-O., | 한국식품과학회 | 2007 ,
629
Effects of Hydrostatic Pressure Treatment on the Physicochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle
Effects of Hydrostatic Pressure Treatment on the Physicochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle
Kim, Y.-J., | 한국식품과학회 | 2007 ,
630
Identification of Phenolic Compounds and Antioxidant Effects from the Exudate of Germinating Peanut (Arachis hypogaea)
Identification of Phenolic Compounds and Antioxidant Effects from the Exudate of Germinating Peanut (Arachis hypogaea)
Lee, J. H., | 한국식품과학회 | 2007 ,
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