| 1 |
Wang SJ, Lee HJ, Cho JY, Jang MY, Park KH, Moon JH. 2012. Inhibition effect against the rat blood plasma oxidation of the Makgeolli (Takju) Korean rice wine. Korean J Food Preserv 19: 116-122./
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| 2 |
Lee SJ, Jang HL, Shin SR, Yoon KY. 2012. Quality characteristics of apple juice according to the sterilization methods. Korean J Food Preserv 19: 178-184./
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| 3 |
Lee H, Lee JJ, Chang HC, Lee MY. 2012. Acute toxicity of Lactobacillus plantarum AF1 isolated from kimchi in mice. Korean J Food Preserv 19: 315-321./
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| 4 |
Hong SM, Kang MJ, Lee JH, Jeong JH, Kwon SH, Seo KI. 2012. Production of vinegar using Rubus coreanus and its antioxidant activities. J Korean Food Preserv 19: 594-603./
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| 5 |
Jeong KY, Lee EJ, Kim ML. 2012. Storage properties and sensory characteristics of Sikhe added Ulmus pumalia L. extract. Korean J Food Preserv 19: 12-18./
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| 6 |
Lee JH, Choi DW, Song KB. 2012. Isolation of calciumbinding peptides from barley protein hydrolysates. Korean J Food Preserv 19: 438-442./
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| 7 |
Kim JW, Youn KS. 2012. Physicochemical properties and antioxidant activities in infrared dried peach processed by different pretreatment. Korean J Food Preserv 19: 849-857./
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| 8 |
Im CY, Jeong ST, Choi HS, Choi JH, Yeo SH, Kang WW. 2012. Characteristics of gammakgeolli added with processed forms of persimmon. Korean J Food Preserv 19(1): 159-166/
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| 9 |
Kim JH, Park LY, Lee SH. 2012. Fermentation and quality Characteristics of Cheonggukjang with chinese cabbage. Korean J Food Preserv 19(5): 659-664/
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| 10 |
Ha DM, Park YK, Kang JH, Kim MH. 2012. Dough properties and quality characteristics of breads added with barley flour. Korean J Food Preserv 19(3): 344-353/
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