Lycopene Content and Fruit Morphology of Red, Pink, Orange, and Yellow Fleshed Watermelon (Citrullus lanatus) Germplasm Collections

Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage

버섯균사체 배양액 처리에 의한 아로니아 균질액의 탄닌 감소 및 이화학성 변화

Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars

Highly regioselective biotransformation of ginsenoside Rb2 intocompound Y and compound K by b-glycosidase purified fromArmillaria mellea mycelia

Characteristics of gaeryangmerou wine deacidified by a malic acid-degrading yeast

천마의 젖산발효에 따른 이취성분 및 Parishin 유도체의 변화

Anti-inflammatory activities of fermented Rhus verniciflua stem bark extract and its growth inhibitory effect on Helicobacter pylori

당화방법에 따른 유산균 발효천마의 품질특성

기능성 미용식품과 화장품 소재로서 머루 추출물의 생리활성 검색