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Jeong EJ, Cha YJ. 2017. Volatile flavor compounds of onion extracts during alcohol fermentation. Korean J Food Nutr 30:120-128/
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| 2 |
Lee KH, Bong SJ, Yoon YJ, Lee B, Kwak IH, Min KH, Kim HG. 2017. Quality changes of strawberry by slow-released $ClO_2$ gas gel-pack during storage. Korean J Food Nutr 30:591-598/
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| 3 |
Kim MJ, Ko JY, Lee KH, Kim HJ, Lee SK, Park HY, Sim EY, Oh SK, Woo KS. 2017. Quality and antioxidant characteristics of commercially available mixed grains in Korea. Korean J Food Nutr 30:31-40/
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| 4 |
Seol HN, Sim KH. 2017. Quality characteristics of noodles with added germinated black quinoa powder. Korean J Food & Nutr 30:19-30/
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| 5 |
Kim H, Yang SB. 2017. The effects on satisfaction for free food service of elementary and middle school students in Chungnam province. Korean J Food & Nutr 30:427-432/
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| 6 |
Yang SB. 2017. A study on satisfaction for food service of elementary and middle school parents in Chungnam province. Korean J Food & Nutr 30:356-362/
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| 7 |
Je HJ, Jung TH, Shin KO. 2017. Analysis of the general components of acorns and effects of acorn extracts and high-fat diet supplements on the blood lipid factor and cytokine levels in mice. Korean J Food Nutr 30:148-155/
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