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M. S. Jung, Y. M. Shin, M. K. Kim, C. H. Kim and J. S. Choi, Physicochemical properties of Sancho (Zanthoxylum schinifolium) seeds oil base extracts from different method. Korean J. Food Preserv., 20(6), 827 (2013)./
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| 2 |
Han JM, Chung HJ. 2013. Quality characteristic of Yanggaeng added with blueberry powder. Korean J Food Preserv 20: 265-271/
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| 3 |
Kwon GM, Kim JW, Youn KS. 2013. Effect of pretreatment and packaging methods on quality of cold vacuum dried peach. Korean J Food Preserv 20:317-322/
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| 4 |
Han JM, Chung HJ. 2013. Quality characteristics of Yanggaeng added with blueberry powder. Korean J Food Preserv 20:265-271/
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| 5 |
Kim DW. 2013. Quality characteristics of sausage added red yeast rice. Korean J Food Preserv 20:805-809/
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| 6 |
Im HJ, Jang HL, Jeong YJ, Yoon KY. 2013. Chemical properties and antioxidant activities of the sprouts of Kalopanax pictus, Cedrela sinensis, Acanthopanax cortex at different plucking times. Korean J Food Preserv 20:356-364/
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| 7 |
Han JM, Chung HJ. 2013. Quality characteristics of Yanggaeng added with blueberry powder. Korean J Food Preserv 20: 256-271/
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| 8 |
Lee SJ, Bang WS, Hong JY, Kwon OJ, Shin SR, Yoon KY. 2013. Antioxidant and antimicrobial activities of black Doraji (Platycodon grandiflorum). Korean J Food Preserv 20:510-517/
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| 9 |
Kim, B., Lee, S. M., Hwang, T. Y. and Kim, H. S. (2013) Anti-oxidative and skin barrier effects of natural plants with a supercritical extract. Korean J. Food Preserv. 20: 597-601./
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| 10 |
Kim, M. S., Yun, S. H., Na, H. S., Park, H. J., Choi, G. C., Yang, S. I., & Lee, J. H. (2013). Chemical compositions and functional characteristics of Korean and imported pomegranate (Punica granatum L.). Korean Journal of Food Preservation, 20(3), 342-347./
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