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301
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Kyoung Sik Han, | 한국식품과학회 | 2002 ,
302
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
The Effect of Nico-N Gum on the Metabolism of Nicotine Absorbed by Smoking : The Increased Cotinine Production by Nico-N Gum
Ji-Hoon Kim, | 한국식품과학회 | 2002 ,
303
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Ho-Hyun Lee, | 한국식품과학회 | 2002 ,
304
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Seok-Kyu Park, | 한국식품과학회 | 2002 ,
305
Antimicrobial Effect of Bifidobacterium breve and Bifidobacterium infantis against Salmonella Typhimurium KCTC 1925 and E. coli O157:H7 ATCC 43895
Antimicrobial Effect of Bifidobacterium breve and Bifidobacterium infantis against Salmonella Typhimurium KCTC 1925 and E. coli O157:H7 ATCC 43895
Jeong-Weon Kim, | 한국식품과학회 | 2002 ,
306
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Dae Young Kwon, | 한국식품과학회 | 2002 ,
307
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Peptide from Turban Shell(Turbo cornutus)
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Peptide from Turban Shell(Turbo cornutus)
Yong-Hyun Kim, | 한국식품과학회 | 2000 ,
308
Growth-Inhibiting Effects of Constituents of Pinus densiflora Leaves on Human Intestinal Bacteria
Growth-Inhibiting Effects of Constituents of Pinus densiflora Leaves on Human Intestinal Bacteria
Ho-Joung Jeon, | 한국식품과학회 | 2001 ,
309
Controlled Atmosphere Storage and Modified Atmosphere Packaging of Astringency-removed Persimmons
Controlled Atmosphere Storage and Modified Atmosphere Packaging of Astringency-removed Persimmons
Hye-Seung Jeong, | 한국식품과학회 | 2001 ,
310
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Sun Mi Choi, | KFN(한국식품영양과학회) | 2002 ,
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