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451
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Hyun Jung Kim, | 한국식품과학회 | 2006 ,
452
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Je-Min Choi, | 한국식품과학회 | 2006 ,
453
Volatile Compounds of Zanthoxylum piperitum A.P. DC.
Volatile Compounds of Zanthoxylum piperitum A.P. DC.
Mi Sook Chung, | 한국식품과학회 | 2005 ,
454
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
455
Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation
Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation
Donghwa Chung, | 한국식품과학회 | 2006 ,
456
Serial Flow Microwave Thermal Process System for Liquid Foods
Serial Flow Microwave Thermal Process System for Liquid Foods
Young Jin Kim, | 한국식품과학회 | 2005 ,
457
Distribution of poly-γ-glutamate (γ-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang
Distribution of poly-γ-glutamate (γ-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang
Seong Eun Kang, | 한국식품과학회 | 2005 ,
458
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Yong Jin Cho, | 한국식품과학회 | 2005 ,
459
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
So-Young Chun, | 한국식품과학회 | 2006 ,
460
Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscle on Post-mortem Metabolic Rate and Pork Quality
Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscle on Post-mortem Metabolic Rate and Pork Quality
Youn Chul Ryu, | 한국식품과학회 | 2005 ,
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