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1
단감 장아찌의 저염 침지 중 유기산과 당의 종류에 따른 이화학적 특성의 변화
단감 장아찌의 저염 침지 중 유기산과 당의 종류에 따른 이화학적 특성의 변화
정도영 ( Do Yeong Jeong ), | 한국식품과학회 | 2006 ,
2
순창 고추장민속마을에서 생산한 장아찌의 이화학적 특성 비교
순창 고추장민속마을에서 생산한 장아찌의 이화학적 특성 비교
정도영 ( Do Yeong Jeong ), | 한국식품위생안전성학회 | 2006 ,
3
The Anti-allergic Effect of Vinegar Treated Small Black Soybean (Glycine max Merr.) is Mediated Through Inhibition of Histamine Release and Inflammatory Cytokine Secretion
The Anti-allergic Effect of Vinegar Treated Small Black Soybean (Glycine max Merr.) is Mediated Through Inhibition of Histamine Release and Inflammatory Cytokine Secretion
Tae Yong Shin, | 한국생약학회 | 2007 ,
4
Effect of Small Black Soybean Fraction on the T cell-mediated Immune Responses in vivo and Proliferation of Leukemia Cells in vitro
Effect of Small Black Soybean Fraction on the T cell-mediated Immune Responses in vivo and Proliferation of Leukemia Cells in vitro
Chan Ho Oh, | 한국생약학회 | 2007 ,
5
Phellinus baumii Inhibits Immediate-type Allergic Reactions
Phellinus baumii Inhibits Immediate-type Allergic Reactions
Tae Yong Shin, | 한국생약학회 | 2006 ,
6
Rubus coreanus Unripe Fruits Inhibits Immediate-type Allergic Reaction and Inflammatory Cytokine Secretion
Rubus coreanus Unripe Fruits Inhibits Immediate-type Allergic Reaction and Inflammatory Cytokine Secretion
Tae Yong Shin, | 한국생약학회 | 2006 ,
7
Antiproliferative Constituents from the Vinegar Treated Small Black Soybean (Glycine max Merr.)
Antiproliferative Constituents from the Vinegar Treated Small Black Soybean (Glycine max Merr.)
Chan Ho Oh, | 한국생약학회 | 2006 ,
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