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181
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Gi Tae Kim, | 한국식품과학회 | 2003 ,
182
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Sung-Hee Choi, | 한국식품과학회 | 2003 ,
183
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 ,
184
Antimutagenicity and Cytotoxicity of Cordycepin Isolated from Cordyceps militaris
Antimutagenicity and Cytotoxicity of Cordycepin Isolated from Cordyceps militaris
Mi Ae Cho, | 한국식품과학회 | 2003 ,
185
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Sun A. Kim, | 한국식품과학회 | 2003 ,
186
Optimization of Enzymatic Synthesis of Structured Lipid with Perilla Oil and Medium Chain Fatty Acid
Optimization of Enzymatic Synthesis of Structured Lipid with Perilla Oil and Medium Chain Fatty Acid
Soon Nam Ko, | 한국식품과학회 | 2003 ,
187
HPLC Analysis of Citrinin in Red Yeast Rice
HPLC Analysis of Citrinin in Red Yeast Rice
Bao-jun Xu, | 한국식품과학회 | 2003 ,
188
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Ju Woon Lee, | 한국식품과학회 | 2003 ,
189
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
In Vitro Study of Barley Sorption Degrees for Hg, Cd, and Pb and the Anti-mutagenic Activity of Dietary Fiber from Barley
Sung Hee Han, | 한국식품과학회 | 2003 ,
190
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
fect of Heat Treatment on Water Permeability of Yeast Cells as Measured by Pulsed Field Gradient (PFG) NMR Spectroscopy
Young Shick Hong, | 한국식품과학회 | 2003 ,
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