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| 1 |
Current Status and Prospect of Nutraceuticals
김현구;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.1-14,
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| 2 |
Creation of Multi-Functional Foods
Yamada, Koji;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.15-22,
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| 3 |
Sun Ginseng-A New Processed Ginseng with Fortified Activity
박정일;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.23-27,
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| 4 |
The Physiological Activities of Pinitol Isolated from Soybean
신용철;전영중;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.28-35,
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| 5 |
Biological Activity of Bamboo Salt
Shin, Hye-Young;Na, Ho-Jeong;Moon, Phil-Dong;Seo, Sang-Wan;Shin, Tae-Yong;Hong, Seoung-Heon;Lee, Ki-Nam;Park, Rae-Kil;Kim, Hyung-Min;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.36-45,
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| 6 |
Changes in Extraction Pattern and field of Bamboo Leaf Powder at Different Extraction Conditions
이경은;오남순;박원종;류기형;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.46-52,
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| 7 |
Food Components and Volatile Flavors in Rhodiola sachalinensis Roots
이은정;임지순;박채규;전병선;김석창;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.53-57,
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| 8 |
Properties on the Quality Characteristics of Muffin Added with Sugaring Ume Puree
이은희;최옥자;심기훈;
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The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.58-65,
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