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Effects of Fresh Ginseng Size and Shape on Quality of Black Ginseng
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.610-617
DOI:https://doi.org/10.9799/ksfan.2016.29.5.610
Open abstract -
Antioxidant Activities of Mixed Grains
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.635-642
DOI:https://doi.org/10.9799/ksfan.2016.29.5.635
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.692-697
DOI:https://doi.org/10.9799/ksfan.2016.29.5.692
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.706-715
DOI:https://doi.org/10.9799/ksfan.2016.29.5.706
Open abstract -
Phytochemical Contents and Antioxidant Activities of Opuntia ficus-indica var. saboten
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.767-776
DOI:https://doi.org/10.9799/ksfan.2016.29.5.767
Open abstract -
Quality Changes of Lentinula edodes GNA01 Mushroom by Choline Dioxide Gas Treatment during Storage
The Korean Journal of Food And Nutrition :: Vol.29 No.4 pp.499-505
DOI:https://doi.org/10.9799/ksfan.2016.29.4.499
Open abstract -
A Study on Contents of Vitamin K1 in Local Agricultural Products
The Korean Journal of Food And Nutrition :: Vol.29 No.3 pp.301-306
DOI:https://doi.org/10.9799/ksfan.2016.29.3.301
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.3 pp.327-334
DOI:https://doi.org/10.9799/ksfan.2016.29.3.327
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.3 pp.341-346
DOI:https://doi.org/10.9799/ksfan.2016.29.3.341
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.3 pp.347-356
DOI:https://doi.org/10.9799/ksfan.2016.29.3.347
Open abstract -
Dietary Life Status According to Smart Device Use of University Students in Korea
The Korean Journal of Food And Nutrition :: Vol.29 No.3 pp.363-370
DOI:https://doi.org/10.9799/ksfan.2016.29.3.363
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.3 pp.431-437
DOI:https://doi.org/10.9799/ksfan.2016.29.3.431
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.3 pp.438-447
DOI:https://doi.org/10.9799/ksfan.2016.29.3.438
Open abstract -
Functional Components and Radical Scavenging Activity of Germinated Brown Rice according to Variety
The Korean Journal of Food And Nutrition :: Vol.29 No.2 pp.145-152
DOI:https://doi.org/10.9799/ksfan.2016.29.2.145
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.2 pp.162-170
DOI:https://doi.org/10.9799/ksfan.2016.29.2.162
Open abstract -
Radical-Scavenging Activities of Fermented Cactus Cladodes (Opuntia humifusa Raf.)
The Korean Journal of Food And Nutrition :: Vol.29 No.2 pp.200-205
DOI:https://doi.org/10.9799/ksfan.2016.29.2.200
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.1 pp.1-11
DOI:https://doi.org/10.9799/ksfan.2016.29.1.001
Open abstract -
Quality Characteristics of Rice Nutritional Bar added with Aronia Byproducts Powder
The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.947-955
DOI:https://doi.org/10.9799/ksfan.2015.28.6.947
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.1004-1010
DOI:https://doi.org/10.9799/ksfan.2015.28.6.1004
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.1082-1089
DOI:https://doi.org/10.9799/ksfan.2015.28.6.1082
Open abstract