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1
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Soo Myung Oh, Chan-Shick Kim, Sam Pin Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
2
Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus
Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus
Sam-Pin Lee, | 한국식품영양과학회 | 2000 ,
3
Effect of Harvesting Season on the 6-Cryptoxanthin in Shiranuhi Mandarin Fruit Cultivated in Jeju Island
Effect of Harvesting Season on the 6-Cryptoxanthin in Shiranuhi Mandarin Fruit Cultivated in Jeju Island
Ji-Man Heo, | 한국식품영양과학회 | 2005 ,
4
Identification of Zygotic and Nucellar Mandarin Seedlings Using Randomly Amplified Polymorphic DNA
Identification of Zygotic and Nucellar Mandarin Seedlings Using Randomly Amplified Polymorphic DNA
Jin-Ung Yun, | 한국원예학회 | 2007 ,
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