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이경석, 오창석, 이기영 (2005) 천년초 선인장 추출물의 항산화 효과. 한국식품과학회지 37(3): 474-478/
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| 2 |
이경석, 오창석, 이기영 (2005) 천년초 선인장 추출물의 항산화 효과. 한국식품과학회지 37(3): 474-478/
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| 3 |
Han SH, Hwang JK, Park SN, Lee KH, ko KI, Kim KS, Kim KH. 2005. Potential effect of solvent fractions of Taraxacum mongolicum H. on protection of gastric mucosa. Korean J Food Sci Technol. 37(1):84-89/
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| 4 |
Kim HR, Hong JW, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. 2005. Properteis of wet noodle changed by the addition of Sanghwang Mushroom(Phellinus linteus) powder and extract. Korean J Food Sci Technol 37(4): 579-583/
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Lee HY, Kim JS, Kim YS, Kim WJ. 2005. Isoflavone and quality improvement of soymilk by using germinated soybean. Korean J Food Sci Technol 37(3): 443-448/
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A Major Antioxidative Compound and Compatison of Antioxidative activities in black soybean/
[[Kim, S.H.;Kwon, T.W.;Lee, Y.S.;Choung, M.G.;Moon, G.S.]] / null
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