2006

,

Color Characteristics during the Ripening of Korean Traditional Rice Wine added with Rosemary (Rosmarinus officinalis L.)

2006

,

A Study on Physicochemical Characteristics and Antioxidant Properties during the Ripening of Korean Traditional Rice Wine added with Rosemary (Rosmari

2006

,

Color Characteristics According to Steaming Time of Sikhye Made of Black Rice

2006

,

Quality Characteristics of Sponge Cake with Addition of Mesangi (Capsosiphon Fulvescens) Powder

2006

,

Antioxidant Properties of Various Solvent Extracts from Tail Ginseng