Vyzkoušejte nový nástroj s podporou AI
Summon Research Assistant
BETA
Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips
Yu, Ki Seon, Cho, Hyunnho, Hwang, Keum Taek
Published in Food science and biotechnology (01.06.2018)
Published in Food science and biotechnology (01.06.2018)
Get full text
Journal Article
Improvement in Sensory Characteristics of Campbell Early Wine by Adding Dual Starters of Saccharomyces cerevisiae and Oenococcus oeni
Yoo, K.S., Chungbuk National University, Cheongju, Republic of Korea, Kim, J.E., Chungbuk National University, Cheongju, Republic of Korea, Seo, E.Y., Chungbuk National University, Cheongju, Republic of Korea, Kim, Y.J., Chungbuk National University, Cheongju, Republic of Korea, Choi, H.Y., Chungbuk National University, Cheongju, Republic of Korea, Yoon, H.S., Chungcheongbuk-do Agricultural Research and Extension Services, Ochang, Republic of Korea, Kim, M.D., Kangwon National University, Chuncheon, Republic of Korea, Han, N.S., Chungbuk National University, Cheongju, Republic of Korea
Published in Journal of microbiology and biotechnology (01.07.2010)
Published in Journal of microbiology and biotechnology (01.07.2010)
Get full text
Journal Article
산국 꽃의 항염 활성 연구
유기선, Ki Sun You, 방찬성, Chan Sung Bang, 이경진, Kyung Jin Lee, 함인혜, In Hye Ham, 최호영, Ho Young Choi
Published in 大韓本草學會誌 (30.12.2011)
Get full text
Published in 大韓本草學會誌 (30.12.2011)
Journal Article