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1
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Ju Kyoung Oh, Seok Joong Kim, Jee-Young Imm, | Korean Societyof Food Science&Technology | 2006 ,
2
Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods
Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods
Mi-Young Jang, Jeong-Yong Cho, Jeong-Il Cho, Jae-, | Korean Societyof Food Science&Technology | 2006 ,
3
Cadimium-Induced Changes in Antioxidative Systems, Hydrogen Peroxide Content, and Lipid Peroxidation in Arbidopsis thaliana
Cadimium-Induced Changes in Antioxidative Systems, Hydrogen Peroxide Content, and Lipid Peroxidation in Arbidopsis thaliana
Un-Haing Cho, Ji-Young Sohn, | 한국식물학회 | 2004 ,
4
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Mi-Soon Jang, Jong-Bong Eun, Hideki Ushio, Toshia, | Korean Societyof Food Science&Technology | 2004 ,
5
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Midori Yasuda, Michio Kondo, Tamiyoshi Sonda, Kaz, | Korean Societyof Food Science&Technology | 2004 ,
6
Effects of Vitamin C and Vitamin E Supplementation on Anti-oxidative System of the Smokers and Non-smoker
Effects of Vitamin C and Vitamin E Supplementation on Anti-oxidative System of the Smokers and Non-smoker
HA Kim, HS Lee, AW Ha, | 대한지역사회영양학회 | 2004 ,
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