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1
Antioxidative Activity and Varietal Difference of Cyanidin 3-glucoside and Peonidin 3-glucoside Contents in Pigmented Rice
Antioxidative Activity and Varietal Difference of Cyanidin 3-glucoside and Peonidin 3-glucoside Contents in Pigmented Rice
Su Noh Ryu, | 한국작물학회 | 2000 ,
2
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
Suk-Shik Kim, | 한국식품과학회 | 2001 ,
3
Antipruritic Effect of Black Colored Rice
Antipruritic Effect of Black Colored Rice
Sang Jun Han, | 한국생약학회 | 2007 ,
4
Influence of Drought Stress on Chemical Composition of Sesame Seed
Influence of Drought Stress on Chemical Composition of Sesame Seed
Kwan-Su Kim., | 한국작물학회 | 2006 ,
5
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
So-Young Ryu, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yon, | Korean Societyof Food Science&Technology | 2003 ,
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