본문

  1. Home
1000 Results:AA:D KIM 0.439 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
301
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Jin Hwan Lee, | 한국식품과학회 | 2006 ,
302
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 ,
303
Antioxidative Properties and Flavonoids Contents of Matured Citrus Peel Extracts
Antioxidative Properties and Flavonoids Contents of Matured Citrus Peel Extracts
Dong-Bum Shin, | 한국식품과학회 | 2006 ,
304
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 ,
305
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 ,
306
Hypocholesterolemic Soybean Peptide (IAVP) Inhibits HMG-CoA Reductase in a Competitive Manner
Hypocholesterolemic Soybean Peptide (IAVP) Inhibits HMG-CoA Reductase in a Competitive Manner
Valeriy V. Pak, | 한국식품과학회 | 2005 ,
307
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Byoung Seung Yoo, | 한국식품과학회 | 2003 ,
308
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 ,
309
A Survey of Microbial Levels for Food in Large Markets of Busan
A Survey of Microbial Levels for Food in Large Markets of Busan
Mi Yeon Park, | 한국식품과학회 | 2003 ,
310
Effects of Gamma Irradiation on Physicochemical and Textural Properties of Starches
Effects of Gamma Irradiation on Physicochemical and Textural Properties of Starches
You-Seok Lee, | 한국식품과학회 | 2003 ,
처음이전26272829303132333435이후마지막