본문

  1. Home
4 Results:SS:ISOLATION PP:KOREAN SOCIETYOF FOOD SCIENCE 0.124 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
1
Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods
Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods
Mi-Young Jang, Jeong-Yong Cho, Jeong-Il Cho, Jae-, | Korean Societyof Food Science&Technology | 2006 ,
2
Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Ki-Bum Park, Suk-Heung Oh, | Korean Societyof Food Science&Technology | 2006 ,
3
Isolation of the White Pelicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Isolation of the White Pelicle-Forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
Seong-Il Lim, Eun-Jung Kwak, Cheong Choi, | Korean Societyof Food Science&Technology | 2004 ,
4
Isolation and Characterization of 3(Z) Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Isolation and Characterization of 3(Z) Dodecenedioic Acid as an Antibacterial Substance from Hovenia dulcis THUNB
Jeong-Yong Cho, Jae-Hak Moon, Jong-Bang Eun, Soon, | Korean Societyof Food Science&Technology | 2004 ,
처음1마지막