| 1 |
Kim D, Lee M, Kim Y, et al. Determination of amounts of catechin and caffeine in green tea beverages. Korean J Food & Nutr 2018;31(3):416-24./
|
|
| 2 |
Jeong EJ, Cha YJ. 2018. Processing of onion vinegar beverage containing omija extract and its antimicrobial and antioxidative activity. Korean J Food Nutr 31:109-116/
|
|
| 3 |
Han B, Kim JY, Yang SB. 2018a. An analysis on characteristics of high sodium intaker and affecting factors. Korean J Food Nutr 31:395-399/
|
|
| 4 |
Han B, Kim JY, Yang SB. 2018b. An analysis on characteristics and behaviors of person with high sugar-intake ratio for reduction of sugar intake. Korean J Food Nutr 31:565-570/
|
|
| 5 |
Kim J, Kang SA. 2018. Antioxidant effects of Kochujang with added Omija (Schizandra chinensis) by-product extract powder. Korean J Food Nutr 31:388-394/
|
|
| 6 |
Woo KS, Lee SK, Lee BW, Kim JJ, Lee J, Lee YY, Lee B, Kim HJ. 2018. Nutritional components and cooking characteristics of high quality rice. Korean J Food Nutr 31:278-283/
|
|
| 7 |
Kim YM. 2018a. Proximate composition and quality characteristics of bread with black rice flour. Korean J Food Nutr 31:94-103/
|
|
| 8 |
Kim HJ, Cho SY, Kim JB, Kim HW, Choe JS, Jang HH. 2018. Effects of the Cedrela sinensis A. Juss. leaves on the alcohol-induced oxidative stress in the human hepatic HepG2 cells. Korean J Food Nutr 31:464-470/
|
|
| 9 |
Yoon JA, Shin KO. 2018. Student on the biobical activity of synbiotics: A review. Korean J food Nutr 31:319-327/
|
|
| 10 |
Kim KO, Ryu HS. 2018. The effects of Flammulina velutipes water extracts on the activation of spleen cell and macrophage in mice. Korean J Food Nutr 32:236-241/
|
|