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881
Analysis of Volatile Compounds in Bulgogi
Analysis of Volatile Compounds in Bulgogi
In Hee Cho, | 한국식품과학회 | 2002 ,
882
Quinone Reductase Activity is Regulated by Isoflavones in an Organ-Specific Manner
Quinone Reductase Activity is Regulated by Isoflavones in an Organ-Specific Manner
Chong-Suk Kwon, | 한국식품과학회 | 2002 ,
883
Effects of Sea Tangle Extracts on Proliferaton and Antibody Production of Lymphocyte from Normal and Diabetic Mice
Effects of Sea Tangle Extracts on Proliferaton and Antibody Production of Lymphocyte from Normal and Diabetic Mice
Sung-Hee Cho, | 한국식품과학회 | 2002 ,
884
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Branched Oligosaccharides as a Cryoprotectant in Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
885
Physical Properties of Micronized Full-fat Soyflour for Packed Whole-tofu(chundubu) Manufacture
Physical Properties of Micronized Full-fat Soyflour for Packed Whole-tofu(chundubu) Manufacture
Jinyoung Lee, | 한국식품과학회 | 2002 ,
886
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Song-Ja Bae, | 한국식품과학회 | 2002 ,
887
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
In-Seon Park, | 한국식품과학회 | 2002 ,
888
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
Kyoung Sook Lee, | 한국식품과학회 | 2002 ,
889
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Compositions of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Cold-pressed Oils in Different Sized Fruit
Hyang-Sook Choi, | 한국식품과학회 | 2002 ,
890
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim, | 한국식품과학회 | 2002 ,
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