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1
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Ju Kyoung Oh, Seok Joong Kim, Jee-Young Imm, | Korean Societyof Food Science&Technology | 2006 ,
2
Responses to Environmental and Chemical Signals for Anthocyanin Biosynthesis in Non-Chlorophyllous Corn (Zea mays L.) Leaf
Responses to Environmental and Chemical Signals for Anthocyanin Biosynthesis in Non-Chlorophyllous Corn (Zea mays L.) Leaf
Jin Seog Kim, Byung-Hoi Lee, So-Hee Kim, Kwang-Ho, | 한국식물학회(Adventitous Root Formation | 2006 ,
3
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Jun-Young Lee, Sung-Ok Moon, Yun-Ju Kwon, Soon-Ja, | Korean Societyof Food Science&Technology | 2004 ,
4
적갓김치 Anthocyanins의 항산화 특성에 관한 연구
적갓김치 Anthocyanins의 항산화 특성에 관한 연구
최홍식, | 한국식품영양과학회 | 2003 ,
5
자색고구마 Anthocyanin 색소의 추출조건 결정
자색고구마 Anthocyanin 색소의 추출조건 결정
이장욱, 이향희, 임종환, | 한국식품영양과학회 | 2000 ,
6
자색고구마(자미) Anthocyanin 색소의 성분 분석
자색고구마(자미) Anthocyanin 색소의 성분 분석
이란숙, 김선재, 임종환, | 한국식품영양과학회 | 2000 ,
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