발행물
컨퍼런스
2014 Annual Meeting Korean Society of Food Science and Biotechnology
2014
,
Make up of Bitter Melon and Fruits Mixture Beverage and Theirs Characteristics during Storage
Enhances Effect Antioxidant Activities of Bitter Melon by Roasting Conditions
Total Phenolics and Isoflavone Contents and Antioxidant Activities of Produced Low-gluten (II) Soy Meat
Cheonggukjang prepared with garlic supplementation alleviates cognitive impairment and oxidative stree induced by D-galactose in mice
Antioxidant activity of ethanolic extracts from unripe fruit of Momordica charantia cultivated in Hamyang