Volume.34 No.1 February 2021
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The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.1-14
DOI:https://doi.org/10.9799/ksfan.2021.34.1.001
Open abstract -
Quality and Antioxidant Properties of Jelly according to Addition of Orostachys japonicus
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.15-25
DOI:https://doi.org/10.9799/ksfan.2021.34.1.015
Open abstract -
Thermal Inactivation of Myrosinase from White Mustard Seeds
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.26-35
DOI:https://doi.org/10.9799/ksfan.2021.34.1.026
Open abstract -
The Physiological Activity of Crude Polysaccharide Solvent Extracted from Herbal Medicine Mixture
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.36-46
DOI:https://doi.org/10.9799/ksfan.2021.34.1.036
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.47-57
DOI:https://doi.org/10.9799/ksfan.2021.34.1.047
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.58-68
DOI:https://doi.org/10.9799/ksfan.2021.34.1.058
Open abstract -
Antioxidant and Anti-Obesity Properties of Pectolinarin-rich Cirsium setidens Nakai Fine Powder
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.69-78
DOI:https://doi.org/10.9799/ksfan.2021.34.1.069
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.79-87
DOI:https://doi.org/10.9799/ksfan.2021.34.1.079
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.88-95
DOI:https://doi.org/10.9799/ksfan.2021.34.1.088
Open abstract -
The Effect of Dietary Quality on Quality of Life across Life Cycles in Korea
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.96-106
DOI:https://doi.org/10.9799/ksfan.2021.34.1.096
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.107-113
DOI:https://doi.org/10.9799/ksfan.2021.34.1.107
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.114-122
DOI:https://doi.org/10.9799/ksfan.2021.34.1.114
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.123-131
DOI:https://doi.org/10.9799/ksfan.2021.34.1.123
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.132-136
DOI:https://doi.org/10.9799/ksfan.2021.34.1.132
Open abstract