본문

  1. Home
825 Results:AA:E C KIM 0.421 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
121
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chang Hyun Lee, | 한국식품과학회 | 2005 ,
122
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
So Jung Kim, | 한국식품과학회 | 2005 ,
123
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Eun Ju Park, | 한국식품과학회 | 2005 ,
124
Development of A Method for The Musical Expression of Cognitive Food Taste
Development of A Method for The Musical Expression of Cognitive Food Taste
So Eun Kim, | 한국식품과학회 | 2005 ,
125
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Penelope Felipe, | 한국식품과학회 | 2005 ,
126
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Min Jeong Kim, | 한국식품과학회 | 2003 ,
127
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung Hee Lee, | 한국식품과학회 | 2003 ,
128
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Eung-Soo Han, | 한국식품과학회 | 2003 ,
129
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
130
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Changes in Dietary Fiber Content of Flesh and Peel in Three Cultivars of Asian Pears during Growth
Xian Zhang, | 한국식품과학회 | 2003 ,
처음이전891011121314151617이후마지막