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341
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Rose Nyawira Njoroge, | 한국식품과학회 | 2005 ,
342
Reduction of Deoxynivalenol in Barley by Chemical Treatments and Malting
Reduction of Deoxynivalenol in Barley by Chemical Treatments and Malting
Shi Chun Pei, | 한국식품과학회 | 2005 ,
343
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 ,
344
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 ,
345
Isolation and Characterization of a Water-Soluble Polysaccharide from the Mycelia of Solid Cultured Phellinus Linteus
Isolation and Characterization of a Water-Soluble Polysaccharide from the Mycelia of Solid Cultured Phellinus Linteus
Ha Yull Chung, | 한국식품과학회 | 2005 ,
346
Effect of Germinated Brown Rice Concentrate on Free Amino Acid Levels and Antioxidant and Nitrite Scavenging Activity in Kimchi
Effect of Germinated Brown Rice Concentrate on Free Amino Acid Levels and Antioxidant and Nitrite Scavenging Activity in Kimchi
Seung-Mi Woo, | 한국식품과학회 | 2006 ,
347
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
348
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
349
Development of A Method for The Musical Expression of Cognitive Food Taste
Development of A Method for The Musical Expression of Cognitive Food Taste
So Eun Kim, | 한국식품과학회 | 2005 ,
350
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 ,
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