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751
Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
Cho, Kye-Man,, | 한국식품과학회 | 2007 ,
752
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Park, Shin-Young,, | 한국식품과학회 | 2007 ,
753
Cytotoxic Effects of Partially Purified Substances from Bacillus polyfermenticus SCD Supernatant toward a Variety of Tumor Cell Lines
Cytotoxic Effects of Partially Purified Substances from Bacillus polyfermenticus SCD Supernatant toward a Variety of Tumor Cell Lines
Chang, K.-H., | 한국식품과학회 | 2007 ,
754
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Oh, J.-H., | 한국식품과학회 | 2007 ,
755
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Kim, T.-J., | 한국식품과학회 | 2007 ,
756
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Kim, E.-O., | 한국식품과학회 | 2007 ,
757
Genomic DNA Sequence of Mackerel Parvalbumin and a PCR Test for Rapid Detection of Allergenic Mackerel Ingredients in Food
Genomic DNA Sequence of Mackerel Parvalbumin and a PCR Test for Rapid Detection of Allergenic Mackerel Ingredients in Food
Choi, K. Y., | 한국식품과학회 | 2007 ,
758
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Choi, U.-K., | 한국식품과학회 | 2007 ,
759
Antimicrobial Activity of Chemical Substances Derived from S-Alk(en)yl-L-Cysteine Sulfoxide (Alliin) in Garlic, Allium sativum L
Antimicrobial Activity of Chemical Substances Derived from S-Alk(en)yl-L-Cysteine Sulfoxide (Alliin) in Garlic, Allium sativum L
Choi, M. K., | 한국식품과학회 | 2007 ,
760
일본문학에 나타난 호랑이의 수용
일본문학에 나타난 호랑이의 수용
최경국 ( Kyoung Kook Choi ), | 한국일어일문학회 | 2004 ,
처음이전71727374757677787980이후마지막