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421
차에 함유된 methylxanthin류, catechin류 및 theaflavin류의 HPLC에 의한 동시분석법
차에 함유된 methylxanthin류, catechin류 및 theaflavin류의 HPLC에 의한 동시분석법
김수연 ( Soo Yeun Kim ), | 한국식품과학회 | 2006 ,
422
마늘 황화합물의 병원성미생물 번식억제작용
마늘 황화합물의 병원성미생물 번식억제작용
경규항 ( Kyu Hang Kyung ), | 한국식품위생안전성학회 | 2006 ,
423
HPLC/MS/MS를 이용한 French Fries와 스낵류에서의 Acrylamide 함량 분석 및 생성요인
HPLC/MS/MS를 이용한 French Fries와 스낵류에서의 Acrylamide 함량 분석 및 생성요인
박건용 ( Geon Yong Park ), | 한국식품위생안전성학회 | 2006 ,
424
국내 및 Codex에서 식품첨가물의 사용기준 비교
국내 및 Codex에서 식품첨가물의 사용기준 비교
이미경 ( Mi Gyung Lee ), | 한국식품위생안전성학회 | 2006 ,
425
전통식품의 식품첨가물 사용을 위한 Codex FCS상의 분류방안
전통식품의 식품첨가물 사용을 위한 Codex FCS상의 분류방안
이미경 ( Mi Gyung Lee ), | 한국식품위생안전성학회 | 2006 ,
426
Energy Value of Carbohydrate and Lipids with Added Calcium for Growing Mice
Energy Value of Carbohydrate and Lipids with Added Calcium for Growing Mice
DaniaA. Khalil, | 한국식품영양과학회 | 2000 ,
427
Myocardial Function and Metabolic Energetics in Low Flow Ischemia and with $Beta$-Adrenergic Stimulation in Spontaneously Hypertensive Rat Hearts
Myocardial Function and Metabolic Energetics in Low Flow Ischemia and with $Beta$-Adrenergic Stimulation in Spontaneously Hypertensive Rat Hearts
Young-Hee Kang, | 한국식품영양과학회 | 2001 ,
428
Effect of the Ethanol Extract from the Aleurone Layer of Anthocyanin-Pigmented Rice on Blood Glucose and Lipid Metabolism in Streptozotocin Induced Diabetic Rats
Effect of the Ethanol Extract from the Aleurone Layer of Anthocyanin-Pigmented Rice on Blood Glucose and Lipid Metabolism in Streptozotocin Induced Diabetic Rats
Ha-Sook Chung, | 한국식품영양과학회 | 2001 ,
429
Factors Influencing the Consumption of Calcium-Rich Foods among Adolescents
Factors Influencing the Consumption of Calcium-Rich Foods among Adolescents
Ji-Sook Han, | 한국식품영양과학회 | 2002 ,
430
Effects of the Zizyphus jujuba Seed Extract on the Lipid Components in Hyperlipidemic Rats
Effects of the Zizyphus jujuba Seed Extract on the Lipid Components in Hyperlipidemic Rats
Han-Soo Kim, | 한국식품영양과학회 | 2002 ,
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Chancellor Kent on Universal Suffrage
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John Hancock's Letter to the King of England
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