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1
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Ji Man Heo, | 한국식품과학회 | 2005 ,
2
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Soo-Myung Oh, | 한국식품과학회 | 2006 ,
3
Determination of β-Cryptoxanthin in Peel and Flesh of Domestic and Foreign Citrus Fruits
Determination of β-Cryptoxanthin in Peel and Flesh of Domestic and Foreign Citrus Fruits
Tae-Sik Nam, | 한국식품과학회 | 2002 ,
4
Factors Affecting Production of Bacterial Cellulose and Acids in Kombucha
Factors Affecting Production of Bacterial Cellulose and Acids in Kombucha
Sam-Pin Lee, | 한국식품과학회 | 2002 ,
5
Alcohol Fermentation of Opuntia ficus Fruit Juice
Alcohol Fermentation of Opuntia ficus Fruit Juice
Sam-Pin Lee, | 한국식품영양과학회 | 2000 ,
6
Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus
Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus
Sam-Pin Lee, | 한국식품영양과학회 | 2000 ,
7
Production of Microbial Cellulose and Acids in Kombucha
Production of Microbial Cellulose and Acids in Kombucha
Han-Sup Soh, | 한국식품영양과학회 | 2002 ,
8
Effect of Harvesting Season on the 6-Cryptoxanthin in Shiranuhi Mandarin Fruit Cultivated in Jeju Island
Effect of Harvesting Season on the 6-Cryptoxanthin in Shiranuhi Mandarin Fruit Cultivated in Jeju Island
Ji-Man Heo, | 한국식품영양과학회 | 2005 ,
9
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Baek Joseph, | KFN(한국식품영양과학회) | 2002 ,
10
Alcohol's Effects on Goal-Related Appraisals and Communicative Behaviors
Alcohol's Effects on Goal-Related Appraisals and Communicative Behaviors
Monahan, J. L., | SAGE PERIODICALS Inc | 2007 ,
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