Quality Characteristics and Cardiovascular Activities of Korean Traditional Wines and Liquors
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Yu, Hyung-Eun
(Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University)
Lee, Dae-Hyoung (Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University) Lee, Ju-Hyun (Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University) Choi, Sin-Yang (Korea Food Research Institute) Lee, Jong-Soo (Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University) |
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Effect of acasia flower on the physiological functionality of Korean traditional rice wine
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Manufacture and physiological functionality of ginseng traditional liquor
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Manufacture and physiological functionality of Korean traditional liquor by using Paecilomyces japonica
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Effect of Ganoderma lucidum on the quality and physiological functionality of Koran traditional rice wine
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Manufacture and physiological functionality of Korean traditional liquors by using dandelion (Taraxacum platycarpum)
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Official Methods Analysis
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Spectrophotometric assay and properties of the angiotensin- converting enzyme of rabbit lung
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Purification and properties of fibrinolytic enzyme from Bacillus subtilis
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Screening of cardiovascular agents;Novel microbial products for medicinal and agriculture
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Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato
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Manufacture and physiological functionality of Korean traditional liquors by using chamomile (Matricaria chamomile)
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12 |
Porter Proc. JW. 3-hydroxy-3-methylglutary CoA reductase from rat liver
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Isolation and characterization of a novel angiotensin 1- converting enzyme inhibitory peptide derived from the edible mushroom Tricholoma giganteum
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14 |
Angiotensin converting enzyme inhibition improves cardiac function
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Angiotensin converting enzyme inhibitors derived from food protein
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Screening of angiotensin converting enzyme inhibitors in cereals and legumes
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17 |
Characterization of antihypertensive angiotensin I-converting enzyme inhibitor from S. cerevisiae
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Assessment of the spectrophotometric methods for determination of angiotensin converting enzyme activity: influence of the inhibition type
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19 |
Comparison of the traditional (Samhaeju) and industrial (Chongju) rice wine brewing in Korean
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20 |
Current status of development and prospects of traditional liquors
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21 |
Angiotensin- I converting enzyme inhibitor in sake and its by-product
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22 |
Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats
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23 |
Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees
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