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111
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Mi-Yeon Kim, | 한국식품과학회 | 2000 ,
112
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Peptide from Turban Shell(Turbo cornutus)
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Peptide from Turban Shell(Turbo cornutus)
Yong-Hyun Kim, | 한국식품과학회 | 2000 ,
113
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Effect of Apple Pomace on the Liver Damage in Bromobenzene-treated Rats
Shin-Kyo Chung,, | 한국식품과학회 | 2001 ,
114
Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Yong-Suk Kim, | 한국식품과학회 | 2001 ,
115
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO₂ Production of Bottled Kimchi
Dong-Hyuk Shin, | 한국식품과학회 | 2001 ,
116
Development of Nucleic acid-protein Complex from Tuna Spermary and the Biological Activity
Development of Nucleic acid-protein Complex from Tuna Spermary and the Biological Activity
Jong Heon Shin, | 한국식품과학회 | 2001 ,
117
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
Yong-Suk Kim,, | 한국식품과학회 | 2004 ,
118
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava
Jin-Ah Kim,, | 한국식품과학회 | 2004 ,
119
시계열로 분석한 한국사회의 사회안전지표
시계열로 분석한 한국사회의 사회안전지표
신창섭 ( Chang Sub Shin ), | 한국안전학회 | 2006 ,
120
Identification and Probiotic Properties of Lactococcus lactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Identification and Probiotic Properties of Lactococcus lactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Na-Kyoung Lee,, | 한국식품과학회 | 2004 ,
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