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431
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sung Hyun Shon, | 한국식품과학회 | 2003 ,
432
Isolation and the Nucleotide Sequence of the creA Gene for a Carbon Catabolite Repressor of Aspergillus oryzae
Isolation and the Nucleotide Sequence of the creA Gene for a Carbon Catabolite Repressor of Aspergillus oryzae
Serha Kim, | 한국식품과학회 | 2001 ,
433
Inhibitory Effect on Aflatoxin B1-8,9-epoxide Formation and Anti-complementary Activity of Methanol Extract from Hericium erinaceus Cultivated with Artemisia iwayomogi
Inhibitory Effect on Aflatoxin B1-8,9-epoxide Formation and Anti-complementary Activity of Methanol Extract from Hericium erinaceus Cultivated with Artemisia iwayomogi
Sung Eun Lee, | 한국식품과학회 | 2003 ,
434
Detection of Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones from Irradiated Pork
Detection of Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones from Irradiated Pork
Eun Ryong Park, | 한국식품과학회 | 2001 ,
435
Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices
Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices
Su-Yeun Kim, | 한국식품과학회 | 2001 ,
436
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Nam Ju Kim, | 한국식품과학회 | 2003 ,
437
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 ,
438
Microwave Dielectric Properties and Specific Heat of Cocoa Mass as a Function of Temperature
Microwave Dielectric Properties and Specific Heat of Cocoa Mass as a Function of Temperature
Eun Jung Lee, | 한국식품과학회 | 2001 ,
439
Compositions of Functional Components of Traditional Korean Soybeans
Compositions of Functional Components of Traditional Korean Soybeans
Kang Sung Kim, | 한국식품과학회 | 2003 ,
440
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Yong Hoon Kim, | 한국식품과학회 | 2003 ,
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