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341
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung Shi Ham, | 한국식품과학회 | 2003 ,
342
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
Moo Key Kim, | 한국식품과학회 | 2003 ,
343
Antioxidative and Synergistic Effect of Ethanol Extracts from Dalbergia odorifera T.CHEN
Antioxidative and Synergistic Effect of Ethanol Extracts from Dalbergia odorifera T.CHEN
Ung Choi, | 한국식품과학회 | 2003 ,
344
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung Hee Kim, | 한국식품과학회 | 2003 ,
345
Molecular Cloning and Characterization of a Thennostable Pullulanase from a Thermus Strain IM6501
Molecular Cloning and Characterization of a Thennostable Pullulanase from a Thermus Strain IM6501
Tae-Jip Kim, | 한국식품과학회 | 2000 ,
346
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Compounds from Watercress (Nasturlium officinale)
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Compounds from Watercress (Nasturlium officinale)
Eun-Jin Park, | 한국식품과학회 | 2000 ,
347
Anti-cariogenic Activity of a Bacteriocin Produced by Lactococcus sp. HY 449
Anti-cariogenic Activity of a Bacteriocin Produced by Lactococcus sp. HY 449
Se Jong Oh, | 한국식품과학회 | 2003 ,
348
Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour (Geurumil)
Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour (Geurumil)
Hee Sun Seo, | 한국식품과학회 | 2003 ,
349
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Hee-Yun Kim, | 한국식품과학회 | 2001 ,
350
Purification and Characterization of Complement Activating Polysaccharide from Unripe Peach
Purification and Characterization of Complement Activating Polysaccharide from Unripe Peach
Kyung Jin Kang, | 한국식품과학회 | 2003 ,
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