| 1 |
Lee SJ, Kwon MH, Kwon HJ, Shin JH, Kang MJ, Kim SH, Sung NJ. 2013. Effect of red garlic-composites on the fecal lipid level and hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet. J Korean Soc Food Sci Nutr 42: 17-25./
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| 2 |
Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR. 2013. Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42: 234-243./
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| 3 |
Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42: 143-147./
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| 4 |
Choi IK, Lee JH. 2013. Quality characteristics of yanggeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42: 313-317./
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| 5 |
Lee HA, Song YO, Jang MS, Han JS. 2013. Effect of Ecklonia cava on the quality kimchi during fermentation. J Korean Soc Food Sci Nutr 42: 83-88./
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| 6 |
Lee HA, Song YO, Jang MS, Han JS. 2013. Effect of Ecklonia cava on the quality kimchi during fermentation. J Korean Soc Food Sci Nutr 42: 83-88./
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| 7 |
Ko KH, Liu W, Lee HH, Yin J, Kim IC. 2013. Biological and functional characteristics of lactic acid bacteria in different kimchi. J Korean Soc Food Sci Nutr 42: 89-95./
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| 8 |
Kwak CS, Lee KJ, Chang JH, Park JH, Cho JH, Park JH, Kim KM, Lee MS. 2013. In vitro antioxidant, anti-allergic and anti-inflammatory effects of ethanol extracts from Korean sweet potato leaves and stalks. J Korean Soc Food Sci Nutr 42: 369-377./
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| 9 |
Joo SY. 2013. Antioxidant activities of medicinal plant extracts. J Korean Soc Food Sci Nutr 42: 512-519./
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| 10 |
Lim JH, Park SS, Jeong WJ, Park KJ, Seo KH, Sung JM. 2013. Quality characteristics of kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 42: 450-456./
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