발행물
컨퍼런스
한국식품학회
2012
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Change in the Content of Chemical Components in Difference of Cultivar and Growth Stage of Pears
Radical-scavenging Mechanism of a Non-allergenic Urushiol Derivative (3-Pentylcatechol) in Fenton Reaction
Dicaffeoylquinic and Chlorogenic Acid Derivatives from Glasswort (Salicornia herbacea L.)
Change in the Content of Phenolics and Free Radical-scavenging Activity During Manufacturing of Korean Black Raspberry (Rubus coreanus Miq.) Wine
Chemical Constituents from Chestnut (Castanea creanata Sieb.) Honey Produced in Korea