| 1 |
Cho KM, Hwang CE, Joo OS (2017) Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. J Food Preserv, 24, 125-133/
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| 2 |
Choi GH, Kim JM, Park IJ, Kim BG, Kim HY, Jeong JH, Cho JH (2017) Antioxidative activity of roasted Pueraria lobata root extracts. Korean J Food Preserv, 24, 440-445/
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| 3 |
Lee DH, Hong JH (2017) Physicochemical properties and anti-wrinkle effect of polysaccharides with different molecular weights from Gloiopeltis furcata. Korean J Food Preserv, 24, 688-696/
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| 4 |
Choi JW, Oh MJ, Ha SK, Park Y, Park HY (2016) Characterization and optimization for beverage manufacture using Korean red ginseng extract. Korean J Food preserv, 23, 319-325/
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| 5 |
Cho NS, Chung HJ (2016) Qulity characateristics and antioxidant activity of Sulgidduk added with maquiberry powder. Korean J Food Preserv, 27, 945-952/
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