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이창호, 김원찬, 이인구, 박희동. 2008. 메주 제조시 Bacillus subitilis의 첨가가 재래식 된장의 발효에 미치는 영향. 한국식품저장유통학회 15, 598-605/
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조숙현, 최용조, 노치웅, 최철웅, 김덕송, 조성환. 대나무수액의 활성산소 소거활성과 세포독성. 한국식품저장유통학회지 15(1):105-110, 2008/
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조숙현, 최용조, 노치웅, 최철웅, 김덕송, 조성환. 대나무수액의 활성산소 소거활성과 세포독성. 한국식품저장유통학회지 15(1):105-110, 2008/
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Joo EY, Kim NW. Polyphenol contents and antioxidant activity of extracts from Angelica dahurica root after different conditions of microwave-assisted extraction. Korean J. Food Preserv. 15: 133-138 (2008)/
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| 5 |
Chang, M.S., Kim, M.S., Jhune, C.S. Cho, W.D. and Kim, G.H. (2008) A survey on the perception of consumers to develop processing products of mushroom processed foods. Korean J. Food Preserv., 15, 915-921/
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| 6 |
Shin, G.M. and Kim, D.Y. (2008) Quality characteristics of white pan bread by Angelica gigas nakai powder. Korean J. Food Preserv., 15, 497-504/
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| 7 |
Joo NM, Lee SM, Jung HS, Park SH, Song YH, Shin JH, Jung HA. 2008. Optimization of Cookie Preparation by Addition of Yam powder. Korean J. Food Preserv. 15(1):49-57/
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| 8 |
Kang BT, Kwon DH, Choi WJ, Kim SH, Park DC. 2008. Antioxidant and antiviral activities of polyphenolics in plum wine. Korean J. Food Preserv., 15(6):891-896/
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| 9 |
Son, D.Y.: Characterization of soybean paste Doenjang with added Ulmi cortex. Korean J. Food Preserv. 15(4),518-523 (2008)/
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| 10 |
Shin GM, Kim DY. 2008. Quality characteristics of white pan bread by Angelica gigas nakai powder. Korean J Food Preserv 15: 497-504/
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