| 1 |
이정윤, 채수규, 김규동. 건강기능식품에 대한 인식 및 구매 의도 연구. 2011;18(1):103-10./
|
|
| 2 |
Kim, M. L., and M. A. Choi. 2011. Development of fermented acidic beverage using wild grape juice. Kor. J. Food Preserv. 18: 46-52./
|
|
| 3 |
Chang JY, Kim IC, Chang HC. 2011. Effect of solar salt on the fermentation characteristics of kimchi. Korean J Food Preserv 18: 256-265./
|
|
| 4 |
Kang DH, Kim JW, Youn KS. 2011. Antioxidant activities of extracts from fermented mulberry (Cudrania tricuspidata) fruit, and Inhibitory actions on elastase and tyrosinase. Korean J Food Preserv 18: 236-243./
|
|
| 5 |
Kim TW and Kim TH. (2011). Pancreatic lipase inhibitors in the roots of Taraxacum ohwianum, a herb used in korean traditional medicine. Korean Journal of Food Preservation. 18:53-58./
|
|
| 6 |
Jang JR, Hwan SY and Lim SY. (2011). Inhibitory effect of extracts of Platycodon grandiflorum (the ballon flower) on oxidation and nitric oxide production. Korean Journal of Food Preservation. 18:65-71./
|
|
| 7 |
Kim, D. J., J. H. Jung, S. G. Kim, H. K. Lee, and S. K. Lee. 2011. Antioxidants and anti-obesity activities of hot water and ethanolic extracts from Cheonnyuncho (Opuntia humifusa). Korean J. Food Preserv 18, 366-373/
|
|
| 8 |
Yang, Y. R. and Y. K. Park. 2011. Black onions manufactured cia the browning reaction and antioxidant effects of their water extracts. Korean J. Food Preserv 18, 310-318./
|
|
| 9 |
Kim, T. W. and Kim, T. H. (2011) Pancreatic lipase inhibitors in the roots of Taraxacum ohwianum, a herb used in korean traditional medicine. Korean J. Food Preserv. 18: 53-58./
|
|
| 10 |
Lee SW, Kwon JH, Yoon SR, Woo SM, Yeo SH, Jeong YJ. Quality characteristics of brown rice vinegar prepared using varying amounts of nuruk (an amylolytic enzyme preparation) and employing different fermentation conditions. Korean J. Food Preserv. 18: 26-32 (2011)/
|
|