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1
Characteristics of Taste Components of Commercial Kochujang
Characteristics of Taste Components of Commercial Kochujang
Hae Kyong Park, | 한국식품과학회 | 2003 ,
2
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Eun-Ryong Park, | 한국식품영양과학회 | 2000 ,
3
Factors Affecting Embryogenic Culture Initiation from Undeveloped Seeds of Satsuma Mandarin (Citrus unshiu)
Factors Affecting Embryogenic Culture Initiation from Undeveloped Seeds of Satsuma Mandarin (Citrus unshiu)
Yun, Jin Ung, | 한국원예학회 | 2006 ,
4
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Duk Bong Cho, Hye Young Seo, Kyong Su Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
5
Phylogeny of the Genus Goodyera (Orchidaceae; Cranichideae) in Korea Based on Nuclear Ribosomal DNA ITS Region Sequences
Phylogeny of the Genus Goodyera (Orchidaceae; Cranichideae) in Korea Based on Nuclear Ribosomal DNA ITS Region Sequences
Kee-Sun Shin, Yong Kook Shin, Joo-Hwan Kim, Kyong, | 한국식물학회 | 2002 ,
6
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Kyong Su Kim, Hye Young Seo, | Korean Societyof Food Science&Technology | 2003 ,
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