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| 1 |
Trends in the Utilization of Enzyme in Food Industry
Oh Sung-Hoon;
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The Korean Society of Food Science and Nutrition
, v.9, no.3, pp.1-9,
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| 2 |
Trends in the Market of the Industrial Enzyme
Oh Sung-Hoon;
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The Korean Society of Food Science and Nutrition
, v.9, no.3, pp.10-17,
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| 3 |
Gamma Irradiation on Fermented Foods
Kim Dong-Ho;Yook Hong-Sun;Byun Myung-Woo;
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The Korean Society of Food Science and Nutrition
, v.9, no.3, pp.18-26,
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| 4 |
The Functional Properties of Kimchi for the Health Benefits
Song, Yeong-Ok;
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The Korean Society of Food Science and Nutrition
, v.9, no.3, pp.27-33,
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| 5 |
Antioxidant and Anticarcinogenic Activities of Methanol Extracts from Soybean Products Fermented by Some Mycelia of Mushroom and  SMY-212
Choi Jehun;Yang Hee-Sun;Shon Mi-Yae;Kim Jin-Soon;Park Seok-Kyu;
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The Korean Society of Food Science and Nutrition
, v.9, no.3, pp.34-39,
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| 6 |
Effects of Sujungro on Blood Glucose and Lipid Level in Streptozotocin-Diabetic Rats
Yang Seung-Mi;Shon Mi-Yae;Sung Nak-Ju;
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The Korean Society of Food Science and Nutrition
, v.9, no.3, pp.40-44,
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| 7 |
Changes in the Free Sugars and Amino Acids Components of Chicory Roots by Different Roasting Processes
Park Chae-Kyu;Jeon Byeong-Seon;Kim Na-Mi;Kwon Oh-Geun;Shim Ki-Hwan;
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The Korean Society of Food Science and Nutrition
, v.9, no.3, pp.45-52,
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