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4 Results:SS:VEGETABLE PP:KOREAN SOCIETYOF FOOD SCIENCE 0.124 sec.
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1
Tocopherol and Tocotrienol Contents of Vegetable Oils, Margarines, Butters, and Peanut Butters Consumed in the Korean Diet
Tocopherol and Tocotrienol Contents of Vegetable Oils, Margarines, Butters, and Peanut Butters Consumed in the Korean Diet
Seon-Mi Lee, Junsoo Lee, | Korean Societyof Food Science&Technology | 2006 ,
2
Quantitative Analysis of Isoflavones and Lignans in Sea Vegetables Consumed in Korea Using Isotope Dilution Gas Chromatography-Mass Spectrometry
Quantitative Analysis of Isoflavones and Lignans in Sea Vegetables Consumed in Korea Using Isotope Dilution Gas Chromatography-Mass Spectrometry
Young Joo Lee, Herman Adlercreutz, Hoonjeong Kwon, | Korean Societyof Food Science&Technology | 2006 ,
3
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Yeong-Soo Park, Yong-Suk Kim, Dong-Hwa Shin, | Korean Societyof Food Science&Technology | 2003 ,
4
Antioxidant, Antimutagenic and Chemopreventive Activities of a Phyto-extract Mixture Derived from Various Vegetables, Fruits, and Oriental Herbs
Antioxidant, Antimutagenic and Chemopreventive Activities of a Phyto-extract Mixture Derived from Various Vegetables, Fruits, and Oriental Herbs
Ji-Hoon Kim, Boo-Hyon Kang, Jong-Moon Jeong, | Korean Societyof Food Science&Technology | 2003 ,
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