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411
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
Dörte B. Czajka, | 한국식품과학회 | 2002 ,
412
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han, | 한국식품과학회 | 2001 ,
413
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Stroage
Effects of Packaging Material and Silica Gel on the Quality Properties of Kang-Jung during Stroage
Tae-Youl Ha, | 한국식품과학회 | 2001 ,
414
Antitumor-active, Neutral, Medium-sized Glycan from Apple Vinegar
Antitumor-active, Neutral, Medium-sized Glycan from Apple Vinegar
Kaoru Abe, | 한국식품과학회 | 2001 ,
415
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
Kunihisa Iwai, | 한국식품과학회 | 2001 ,
416
Relationship Between Antioxidant Activity of Commercial Tea Dirnks by XYZ-dish Method and Their Concentrations of Catechins
Relationship Between Antioxidant Activity of Commercial Tea Dirnks by XYZ-dish Method and Their Concentrations of Catechins
Kunihisa Iwai, | 한국식품과학회 | 2001 ,
417
Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
Chan Yong Lee, | 한국식품과학회 | 2001 ,
418
Effect of Growth-Inhibitory Substances from Domestic Medicinal Plants against Human Lactic Acid and Harmful Intestinal Bacteria
Effect of Growth-Inhibitory Substances from Domestic Medicinal Plants against Human Lactic Acid and Harmful Intestinal Bacteria
Hoi-Seon Lee, | 한국식품과학회 | 2000 ,
419
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
420
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Eung-Soo Han, | 한국식품과학회 | 2000 ,
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