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김정미; 이영춘; 김광옥

ArticleIssue Date2003Citation한국식품과학회지, v.35, no.3, pp 393 - 398Publisher한국식품과학회

Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

Cho, In Hee; Choi, Hyung-Kyoon; Kim, Young-Suk; Lee, Sang Mi

ArticleIssue Date2009CitationABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, v.238, pp 236 - 236PublisherAMER CHEMICAL SOC

Effects of enzyme treatments on yield and flavor compounds of garlic extracts

Shin, D.; Hawer, W.; Lee, Y.

ArticleIssue Date2007CitationKorean Journal of Food Science and Technology, v.39, no.3, pp 276 - 282Publisher한국식품과학회

Comparison of sanitization process for long-term storage of fresh red pepper

Yang, J.-H.; Lee, Y.-C.; Lee, K.-H.

ArticleIssue Date2007CitationKorean Journal of Food Science and Technology, v.39, no.4, pp 419 - 424Publisher한국식품과학회

Increased Expression of Connexin43 on the Aortic Valve in the Hypercholesterolemic Rabbit Model

Wang, Young Pil; Choe, Misun; Choi, Si Young; Jin, Ung; Kim, Chi Kyung; Seo, Eun Joo; Cho, Il Jin; Park, Chan Beom

ArticleIssue Date2009CitationJOURNAL OF INVESTIGATIVE SURGERY, v.22, no.2, pp 98 - 104PublisherTAYLOR & FRANCIS INC

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