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681
Inhibitory Effects of Phenolic Portion from Kale Extract on N-Nitrosodimethylamine Formation
Inhibitory Effects of Phenolic Portion from Kale Extract on N-Nitrosodimethylamine Formation
Soo Jung Lee, | 한국식품과학회 | 2002 ,
682
Multiple Detection to Identify Irradiated Brown Rice of Different Origins
Multiple Detection to Identify Irradiated Brown Rice of Different Origins
Joong-Ho Kwon, | 한국식품과학회 | 2002 ,
683
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Yu-Weon Lee, | 한국식품과학회 | 2002 ,
684
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Laurent Dufosse, | 한국식품과학회 | 2002 ,
685
Detection of Genetically Modified Glyphosate-Tolerant Soybeans
Detection of Genetically Modified Glyphosate-Tolerant Soybeans
Dae-Yeul Son, | 한국식품과학회 | 2002 ,
686
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Do-Hyung Kim, | 한국식품과학회 | 2002 ,
687
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 ,
688
Effects of Soy Extract and Sex on Serum and Liver Lipid Levels of the Rat
Effects of Soy Extract and Sex on Serum and Liver Lipid Levels of the Rat
Yong-Soon Choi, | 한국식품과학회 | 2002 ,
689
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Dörte B. Czajka, | 한국식품과학회 | 2002 ,
690
Structure Collapse and Colour Changes in Osmo-air-dehydrated Peach Cubes
Structure Collapse and Colour Changes in Osmo-air-dehydrated Peach Cubes
Marco Riva, | 한국식품과학회 | 2001 ,
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