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71
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung Hee Lee, | 한국식품과학회 | 2003 ,
72
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Yun Bin Zhang, | 한국식품과학회 | 2003 ,
73
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Anticancer Activity of Peptide Fractions from Egg White Hydrolysate against Mouse Lymphoma Cells
Hye Jin Yi, | 한국식품과학회 | 2003 ,
74
Antimicrobial and Antioxidant Activities and Phenolic Contents in the Water Extract of Medicinal Plants
Antimicrobial and Antioxidant Activities and Phenolic Contents in the Water Extract of Medicinal Plants
Jeong Ryong Do, | 한국식품과학회 | 2003 ,
75
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2003 ,
76
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Ju Woon Lee, | 한국식품과학회 | 2003 ,
77
Megaprimer PCR for Site-directed Mutagenesis of Cyclodextrin Glucanotransferase
Megaprimer PCR for Site-directed Mutagenesis of Cyclodextrin Glucanotransferase
Chang Sup Kim, | 한국식품과학회 | 2003 ,
78
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Hee Yun Kim, | 한국식품과학회 | 2003 ,
79
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 ,
80
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Reduction of Natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
Jin Man Kim, | 한국식품과학회 | 2002 ,
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