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201
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria
Bin Kwon, | 한국식품과학회 | 2002 ,
202
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Kyung-Hyung Ku, | 한국식품과학회 | 2002 ,
203
Microbiological Identification of Beans Exposed to Gamma Irradiation (DEFT/APC Method)
Microbiological Identification of Beans Exposed to Gamma Irradiation (DEFT/APC Method)
Kyeung Nam Oh, | 한국식품과학회 | 2002 ,
204
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
205
Effects of Glycoprotein from Ulmus Davidiana Nakai on Hydroxyl Radical Induced-cytotoxicity, and on Activation of Nuclear Factor-kappa B and Activator Protein-1 in Cultured Mouse Primary Thymocytes
Effects of Glycoprotein from Ulmus Davidiana Nakai on Hydroxyl Radical Induced-cytotoxicity, and on Activation of Nuclear Factor-kappa B and Activator Protein-1 in Cultured Mouse Primary Thymocytes
Kye-Taek Lim, | 한국식품과학회 | 2002 ,
206
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
207
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim, | 한국식품과학회 | 2002 ,
208
Detection of Irradiated Chicken Wing and Thigh Using the DNA Comet Assay
Detection of Irradiated Chicken Wing and Thigh Using the DNA Comet Assay
Seunghwan Lee, | 한국식품과학회 | 2001 ,
209
Antioxidant and Free Radial Scavenging Activities of Korean Wine
Antioxidant and Free Radial Scavenging Activities of Korean Wine
Hyun-Jung Lee, | 한국식품과학회 | 2001 ,
210
Effect of Chitosan as a Coagulant on Shelf-life of Tofu Prepared in Commercialscale
Effect of Chitosan as a Coagulant on Shelf-life of Tofu Prepared in Commercialscale
Kyung Soo Lee, | 한국식품과학회 | 2001 ,
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