발행물
컨퍼런스
한국식품과학회
2014
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Structural Conversion of Urushiol, 3-pentadecylcatechol, by Laccase
Preparation of Cheonggukjang Added Onion and Its Antioxidative activity
Antioxidative Activity of Cheonggukjang Prepared with Purple Sweet Poatato
Absorption and Metabolism of Chicoric acid in Rat Blood Plasma
Isolation and Structural Elucidation of Procyanidins from Pear Peels Extract