본문

  1. Home
3 Results:AA:SU NOH RYU 0.93 sec.
RSS 
Multilingual
 Búsqueda Avanzada
 Nueva llegada Buscar
Selected Print Select Export to Excel
1
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Suk-Shik Kim, | 한국식품과학회 | 2001 ,
2
Antipruritic Effect of Black Colored Rice
Antipruritic Effect of Black Colored Rice
Sang Jun Han, | 한국생약학회 | 2007 ,
3
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
So-Young Ryu, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yon, | Korean Societyof Food Science&Technology | 2003 ,
처음1마지막