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241
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 ,
242
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee, | 한국식품과학회 | 2003 ,
243
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Won Sik Kong, | 한국식품과학회 | 2003 ,
244
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Improvement of Distillation and Extraction Conditions for Analysis of Propionic Acid in Bakery Products
Hye-Jung Chung, | 한국식품과학회 | 2003 ,
245
Volatile Compounds of Cnidium officinale MAKINO
Volatile Compounds of Cnidium officinale MAKINO
Mi Sook Chung, | 한국식품과학회 | 2003 ,
246
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Hee Yun Kim, | 한국식품과학회 | 2003 ,
247
Phenolics with Inhibitory Activity on Mouse Brain Monoamine Oxidase (MAO) from Whole Parts of Artemisia vulgaris L (Mugwort)
Phenolics with Inhibitory Activity on Mouse Brain Monoamine Oxidase (MAO) from Whole Parts of Artemisia vulgaris L (Mugwort)
Sang-Jun Lee, | 한국식품과학회 | 2000 ,
248
Structural Observation of Microencapsulated Lactobacillus acidophilus by Optical and Scanning Electron Microscopy
Structural Observation of Microencapsulated Lactobacillus acidophilus by Optical and Scanning Electron Microscopy
Kyung Wook Lee, | 한국식품과학회 | 2003 ,
249
Refining of Tea Seed Oil
Refining of Tea Seed Oil
Young-Min Chung, | 한국식품과학회 | 2001 ,
250
Determination of Sulfites by Acid Distillation-Ion Chromatography Method
Determination of Sulfites by Acid Distillation-Ion Chromatography Method
Kil-Jin Kang, | 한국식품과학회 | 2001 ,
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