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581
Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters
Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters
Youn Chul Ryu, | 한국식품과학회 | 2005 ,
582
Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and H2O2-induced DNA Damage
Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and H2O2-induced DNA Damage
Soo Jin Heo, | 한국식품과학회 | 2005 ,
583
Effect of β-Sitosterol in Liposome Bilayer on the Stabilization of Incorporated Retinol
Effect of β-Sitosterol in Liposome Bilayer on the Stabilization of Incorporated Retinol
Seung Cheol Lee, | 한국식품과학회 | 2005 ,
584
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
585
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Tae-Hoon Kim, | 한국식품과학회 | 2006 ,
586
Development of Antimicrobial Edible Film Incorporated with Green Tea Extract
Development of Antimicrobial Edible Film Incorporated with Green Tea Extract
Ki Myong Kim, | 한국식품과학회 | 2006 ,
587
Toxicity of 5Bacillus cereus Enterotoxins in Human Cell Lines and Mice
Toxicity of 5Bacillus cereus Enterotoxins in Human Cell Lines and Mice
No A Lee, | 한국식품과학회 | 2006 ,
588
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Rose Nyawira Njoroge, | 한국식품과학회 | 2005 ,
589
Inhibitory Effect of Ruta chalepensis Leaf-Derived Component against Alcohol Dehydrogenase
Inhibitory Effect of Ruta chalepensis Leaf-Derived Component against Alcohol Dehydrogenase
Ju Hyun Jeon, | 한국식품과학회 | 2005 ,
590
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Han Seok Choi, | 한국식품과학회 | 2005 ,
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