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Korea Food Research Institute | 論文
- Effect of Transferrin on Enhancing Bioavailability of Iron
- Correlation between Antioxidative Activities and Metabolite Changes during Cheonggukjang Fermentation
- Modulation of Cytochrome P4501-mediated Bioactivation of Benzo[a]pyrene by Volatile Allyl Sulfides in Human Hepatoma Cells(Food & Nutrition Science)
- A Rapid Screening Method for Alkaline β-Cyclodextrin Glucanotransferase using Phenolphthalein : Methyl Orange-containing-solid Medium(Microbiology & Fermentation Industry)
- Meat Tenderizing Effect of Injecting Encapsulated Ca^ in Liposome into Rabbit before Slaughter
- Stimulation of Various Functions in Murine Peritoneal Macrophages by Glucans Produced by Glucosyltransferases from Streptococcus mutans
- Effects of ultrasonic treatment on collagen extraction from skins of the sea bass Lateolabrax japonicus
- Depressive Effects on the Central Nervous System and Underlying Mechanism of the Enzymatic Extract and Its Phlorotannin-Rich Fraction from Ecklonia cava Edible Brown Seaweed
- Extended-Gate Metal Oxide Semiconductor Field Effect Transistor-Based Biosensor for Detection of Deoxynivalenol
- Dieckol Isolated from Ecklonia cava Protects against High-Glucose Induced Damage to Rat Insulinoma Cells by Reducing Oxidative Stress and Apoptosis
- Anti-glycation Effect of Gold Nanoparticles on Collagen
- High-pressure Carbon Dioxide Effect on Kimchi Fermentation
- Chemical Composition and Antiproliferative Activity of Supercritical CO2 Extracts from Citrus Fruits
- Chemical Composition and Antiproliferative Activity of Supercritical CO_2 Extracts from Citrus Fruits