Changes of Quality on Green Peas by the Storage |
Lim, Hyo-Won (Dept. of Hotel Culinary Arts, Andong institute of information Technology) |
1 |
Production and market prospects for vegetable soybean in Korea
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2 |
Postharvest processing, Marketing and quality degradation in vegetable soybean in Japan;vegetable soybean
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3 |
Vegetable soybean varietal improvement in Japan-past, present and future;vegetable soybean
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4 |
Effects of blanching conditions on the quality of immatured soybeana during frozen storage
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Effects of blanching and salting on the quality of immatured soybeana during frozen storage
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6 |
Peroxidase and lipoxygenase unfluence on stability of polyunsaturated fatty acids in sweet corn(zea mays L.) during frozen storage
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DOI |
7 |
New blanching techniques
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9 |
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10 |
The Nutritional Evaluation, and Antimutagenic and Anticancer Effects of Kimchi
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11 |
한국의 전통음식
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12 |
Isolation of compounds with antimutagenic activity from savoy chieftain cabbage
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DOI |
13 |
식품영양학 사전
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14 |
Pea(pisum sativur L.)
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15 |
Studies on the origin cultivated plant
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16 |
Inhibition of carcinogenic effects of polycyclic hydrocarbons by benzylisothiocyanate and related compounds
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DOI |
17 |
Inhibition of polycyclic aromatic hydrocarbon-induced neoplasima by naturally occurring indoles
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18 |
Antimutagenic effect of soluble dietry fibers from and soybean
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19 |
Purification and properties of desmutagenic factor from broccoli(Brassica oleracea var. italica plenck) for mutagenic principle of tryptophan pyrolysate
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DOI |
20 |
Inhibitory Effect of the Fresh Juice of Kale on the Genotoxicity of Aflatoxin B1
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