매거진 사진
Physical Properties of Pan Bread Made with Various Amounts of Squeezed Danggui Leaf (Angelica acutiloba Kitagawa) Juice
Effect of Cooking Methods on Elemental Composition of Pumpkin (Cucurbitaceae spp.)
입이트이는 영어 1/8
입이트이는 영어(1/10)
Antioxidant Activity from functional compounds in various cultivars of Yuza (Citrus junos Seib ex TANAKA)
Effect of Heated-Kimchi Addition on the Physicochemical Characteristics and Antioxidant Activity of Gratin
Functional Components of Barley Bran with Different Particle Sizes and Cultivars
Quality Characteristics of Yakju as Affected by Rice Nuruk with Different Degrees of Milling
Characterization of Whitening Agent from Rice Bran and Whitening Effect
입이트이는 영어 1/4
Antioxidant Activity of Extracts from Submerge-Cultured Laetiporus sulphureus Mycelia
예건 처리 온도에 따른 단감(부유)의 품질 변화 조사 박성진
Changes in β-Carotene, Vitamin E, and Folate Compositions and Retention Rates of Pepper and Paprika by Color and Cooking Method
입이트이는 영어(1/4)
입이트이는 영어 1/5
Comparison of Reduced Acrylamide Formation in Chips Fermented with Different Cultivar Potatoes by Bacillus subtilis
Effects of Green Tea Powder Addition on Antioxidant Activities and Texture Properties of Cooked Rice
Optimization of Fermentation Conditions for Production of Pullulan by Aureobasidium pullulans HP-2001 with a Design of the Orthogonal Experiment
Combined Treatment of Fumaric Acid with Mild Heat to Inactivate Microorganisms on Fresh Spinach during Storage
Antioxidative Activities of Hagocho(Prunella vulgaris) Methanol Extracts
Comparison of Nutritional Compositions of Green Vegetables
국내 과실의 택배 유통환경 특성정현모
입이트이는 영어(12/28)
