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901
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Douck-Choun Park, | 한국식품과학회 | 2001 ,
902
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Jun Ho Lee, | 한국식품과학회 | 2001 ,
903
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Microwave-Assisted Extraction Characteristics of Fresh Onion and Browning Inhibitory Effects of Onion Extract
Hyun-Ku Kim, | 한국식품과학회 | 2001 ,
904
Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Jong Ho Bae, | 한국식품과학회 | 2001 ,
905
Regulation of Apoptotic Cell Death in U937 Leukemia Cells by Fatty Acids
Regulation of Apoptotic Cell Death in U937 Leukemia Cells by Fatty Acids
Jin Hee Kim, | 한국식품과학회 | 2001 ,
906
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Byoungseung Yoo, | 한국식품과학회 | 2001 ,
907
Constituents of the Essential oil of Angelica tenuissima, an Aromatic Medicinal Plant
Constituents of the Essential oil of Angelica tenuissima, an Aromatic Medicinal Plant
Hyang-Sook Choi, | 한국식품과학회 | 2001 ,
908
Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Instrumental and Sensory Analysis of Fruit Quality in Relation to Storability of 'Fuji' Apples
Youn-Moon Park, | 한국식품과학회 | 2001 ,
909
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Kwang-Ho Lee, | 한국식품과학회 | 2001 ,
910
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park, | 한국식품과학회 | 2001 ,
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