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  • korean journal of food science and technology(187)
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[Search Query: (Kojic:SPGHB5) AND (Publication Year:[2019 TO 2020])]

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No Article Title /Author/Journal Title/Publication Year Cited
3,4-Dihydroxytoluene suppresses UVB-induced wrinkle formation by inhibiting Raf-1/
[Park, Sang-Hee;Kang, Nam Joo;] / Korean Journal of Food Science and Technology / 2020     		0
Antioxidant activities of flower, berry and leaf of Panax ginseng C. A. Meyer/
[Ryu, Hee-Jeong;Jung, Chul-Jong;Beik, Gyung-Yun;] / Korean Journal of Food Science and Technology / 2020     		0
Physicochemical qualities, antioxidant compounds, and activities of six mini paprika cultivars/
[Baek, Seolji;Shin, Youngjae;] / Korean Journal of Food Science and Technology / 2020     		6
Effect of starch nanoparticle on the quality characteristics of whipped cream/
[Shin, Hye-Young;Choi, Hee-Don;Hong, Jung Sun;Shin, Kyeong Won;Kim, Jong-Yea;] / Korean Journal of Food Science and Technology / 2020     		0
Antioxidant components and antioxidant activities of mixtures with Sasa quelpaertensis Nakai and Ficus erecta var. sieboldii/
[Kwon, Hee-Yeon;Choi, Sun-Il;Han, Xionggao;Men, Xiao;Jang, Gill-Woong;Choi, Ye-Eun;Kang, Jun-Chul;Cho, Ju-Hyun;Lee, Ok-Hwan;] / Korean Journal of Food Science and Technology / 2020     		6
Analysis and verification of vitamin B12 in animal foods for update of national standard food composition table/
[Jeong, Yon Na;Park, Su-Jin;Lee, Sang Hoon;Choi, Youngmin;Choi, Kap Seong;Chun, Jiyeon;] / Korean Journal of Food Science and Technology / 2020     		8
Properties and sugar composition of an apple vinegar beverage containing oligosaccharides during storage/
[Shin, Jang-Ho;Chang, Jin-Hee;Han, Jung-Ah;] / Korean Journal of Food Science and Technology / 2020     		6
Thermal and physiochemical properties of faba bean (Vicia faba L.) flour and starch/
[Kim, Hui-Yun;Choi, Yohan;Jo, Eun-Jeong;Baik, Moo-Yeol;Choi, Hyun-Wook;] / Korean Journal of Food Science and Technology / 2020     		0
Effects of mushroom composition on the quality characteristics of extruded meat analog/
[Cho, Sun Young;Ryu, Gi-Hyung;] / Korean Journal of Food Science and Technology / 2020     		1
Quality changes of yakju prepared from rice with different degrees of milling (DOM) due to accelerated aging/
[Choi, Jeong-Sil;Kang, Ji-Eun;Jeong, Seok-Tae;] / Korean Journal of Food Science and Technology / 2020     		3