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501
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Suk-Shin Kim, | 한국식품과학회 | 2001 ,
502
Macrophage Stimulating Activity of Water Extract from Defatted Perilla Seeds(Perilla frutescens var.japonica)
Macrophage Stimulating Activity of Water Extract from Defatted Perilla Seeds(Perilla frutescens var.japonica)
Hyang Sook Chun, | 한국식품과학회 | 2002 ,
503
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
504
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee, | 한국식품과학회 | 2002 ,
505
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Bong Jeun An, | 한국식품과학회 | 2002 ,
506
Influence of Lodging on Chemical Composition and Contamination of Rice
Influence of Lodging on Chemical Composition and Contamination of Rice
Shi Chun Pei, | 한국식품과학회 | 2002 ,
507
Storage Temperature Dependence on Caking of Food Powders
Storage Temperature Dependence on Caking of Food Powders
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
508
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung, | 한국식품과학회 | 2002 ,
509
Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage
Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage
Young-Chan Kim, | 한국식품과학회 | 2002 ,
510
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
Joo-Shin Kim, | 한국식품과학회 | 2002 ,
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