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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.737-746
DOI:https://doi.org/10.9799/ksfan.2020.33.6.737
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.473-482
DOI:https://doi.org/10.9799/ksfan.2020.33.5.473
Open abstract -
Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.532-543
DOI:https://doi.org/10.9799/ksfan.2020.33.5.532
Open abstract -
Quality Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and R
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.570-575
DOI:https://doi.org/10.9799/ksfan.2020.33.5.570
Open abstract -
Antioxidant and Anti-Adipogenic Effects of Colored and Brown Rice Extracts Depending on Cultivars
The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.149-158
DOI:https://doi.org/10.9799/ksfan.2020.33.2.149
Open abstract -
Quality Characteristics of Melon Jams Mixed with Various Fruits
The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.159-166
DOI:https://doi.org/10.9799/ksfan.2020.33.2.159
Open abstract -
Effects of the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.17-26
DOI:https://doi.org/10.9799/ksfan.2020.33.1.017
Open abstract -
Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.37-48
DOI:https://doi.org/10.9799/ksfan.2020.33.1.037
Open abstract -
Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.49-57
DOI:https://doi.org/10.9799/ksfan.2020.33.1.049
Open abstract -
Antioxidant Activities of Hydropoic-cultured Ginseng Roots and Leaves
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.58-63
DOI:https://doi.org/10.9799/ksfan.2020.33.1.058
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.64-73
DOI:https://doi.org/10.9799/ksfan.2020.33.1.064
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.91-97
DOI:https://doi.org/10.9799/ksfan.2020.33.1.091
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.105-110
DOI:https://doi.org/10.9799/ksfan.2020.33.1.105
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.598-610
DOI:https://doi.org/10.9799/ksfan.2019.32.6.598
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.611-619
DOI:https://doi.org/10.9799/ksfan.2019.32.6.611
Open abstract -
Antioxidant Activity of Deodeok (Codonopsis lanceolata) Sprout
The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.630-635
DOI:https://doi.org/10.9799/ksfan.2019.32.6.630
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.662-668
DOI:https://doi.org/10.9799/ksfan.2019.32.6.668
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.701-710
DOI:https://doi.org/10.9799/ksfan.2019.32.6.701
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.133-137
DOI:https://doi.org/10.9799/ksfan.2019.32.2.133
Open abstract -
Antioxidant Activity of Peanut Flours with Germination and Roasting
The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.155-159
DOI:https://doi.org/10.9799/ksfan.2019.32.2.155
Open abstract