Erscheinungsjahr
Fach
Format
Lizenz
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Combined Effect of Fermentation and Extrusion Process on Antioxidant Properties of Sangmaksan
British Library Online Contents | 2009| -
In vivo Toxicity and Immunoadjuvant Activity of Korean Mistletoe (Viscum album coloratum) Extract Fermented with Lactobacillus
British Library Online Contents | 2009| -
Quality Improvement of Wines Made from Domestic Grapes by the Elimination or Addition of Grape Skins
British Library Online Contents | 2009| -
Monitoring of Pesticide Residues in Green Tea produced in Korea
British Library Online Contents | 2009| -
Effects of the Hizikia Mineral Salts on Blood Pressure and Mineral Metabolisms in Spontaneously Hypertensive Rats and Normotensive Rats
British Library Online Contents | 2009| -
Production of Bioactive Components and Anti-Oxidative Activity of Soybean Grit Fermented with Bacillus subtilis HA according to Fermentation Time
British Library Online Contents | 2009| -
Comparison of Autoxidative Stability and Minor Compounds in Oils Extracted from Bran and Germ of Keumkang Wheat and Dark Northern Spring Wheat
British Library Online Contents | 2009| -
Starch Liquefaction and Residence Time Distribution in Twin-Screw Extrusion of alpha -Starch
British Library Online Contents | 2009| -
Acute Oral Toxicity and Anti-obesity Effect of Diglyceride Preparation Containing Conjugated Linoleic Acid in Rat
British Library Online Contents | 2009| -
Antioxidant Properties and Protective Effects of Inula britannica var. chinensis Regel on Oxidative Stress-induced Neuronal Cell Damage
British Library Online Contents | 2009| -
Physical Properties of Freeze-Dried Powder of Aloe Vera Gel with Respect to the Concentrating Degree as Pre-Treatment
British Library Online Contents | 2009| -
Glutathione Content in Various Seedling Plants, Vegetables, and the Processed Foods
British Library Online Contents | 2009| -
Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes
British Library Online Contents | 2009| -
Effect of Ingredients on the Sensory Characteristics of Dongchimi
British Library Online Contents | 2009| -
Changes in Isoflavone Profiles during Cheongyukjang Preparation, A Traditional Banga Food
British Library Online Contents | 2009| -
Protective Effects of Branched-chain Amino Acid (BCAA)-enriched Corn Gluten Hydrolysates on Ethanol-induced Hepatic Injury in Rats
British Library Online Contents | 2009| -
Authentication of Sesame Oil with Addition of Perilla Oil Using Electronic Nose Based on Mass Spectrometry
British Library Online Contents | 2009| -
Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack)
British Library Online Contents | 2009|
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