• In vitro Inhibitory Activity on Rat Intestinal Mucosa ¥á - Glucosidase by Rice Hull Extract

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 601 ~ 608

• Antioxidant Activity of Solvent Extract from Onion Skin

• Á¤¼öÇö/Chung, Soo Hyun

• ³ª°æ¼ö/¼­ÇüÁÖ/¼ÕÁ¾¿¬/Ra, Kyung Soo/Suh, Hyung Joo/Son, Jong Youn

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 595 ~ 600

• Screening and Identification of the Yeasts for Orange Wine and Their Citric Acid Decomposition

• ±èâÁø/Kim, Chang Jin

• °íÁ¤»ï/°í¿µÈ¯/±èÀçÇÏ/Koh, Jeong Sam/Ko, Young Hwan/Kim, Jae Ha

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 588 ~ 594

• Rice Fermentation by Korean Amylolytic Bifidobacterium spp .

• ¹ÚÁ¾Çö/Park, Jong Hyun

• ¼ÛÇý°æ/¾ÈÁعè/Áö±Ù¾ï/¸ñö±Õ/Song, Hey Kyung/Ahn, Jun Bae/Ji, Geun Eok/Mok, Chul Yoon

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 581 ~ 587

• Change of Lipoxygenase Activity in Chinese Cabbages Submerged in Brines

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 576 ~ 580

• Fermentation of Carrot Juice by Bifidobacterium

• ¹ÚÁ¾Çö/Park, Jong Hyun

• ÀÌÁÖ¿¬/¹Ú¼Ò¿µ/¸ñö±Õ/°í¿µÅÂ/Áö±Ù¾ï/Lee, Joo Yeon/Park, So Young/Mok, Chul Kyoon/Ko, Young Tae/Ji, Geun Eog

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 571 ~ 575

• Volatile Flavor Components in Mash of Takju Prepared by Using Different Nuruks

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 563 ~ 570

• Quality Characteristics in Mash of Takju Prepared by Using Different Nuruk during Fermentation

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 555 ~ 562

• The Preparation of Yogurt from Egg White Powder and Milk Products

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 546 ~ 554

• Effects of Lactose and Yeast on the Changes of Oligosaccharides during the Fermentation of Soy Yogur...

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 539 ~ 545

• Effects of Lactose and Yeast on the Growth of Lactic Acid Bacteria and Sensory Characteristics durin...

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 533 ~ 538

• Effects of Gamma Irradiation and Ozone Treatment on Microbial Decontamination and Fatty Acid Composi...

• Chung Young-Jin

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 527 ~ 532

• Recovery of Isoflavones of from Soybean Cooking Water Produced during Soymilk Manufacturing Process

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 522 ~ 526

• Effect of Amylose Content on the Physical Properties of Resistant Starches

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 516 ~ 521

• Optimization of Crude Papain Extraction from Papaya Latex Using Response Surface Methodology

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 509 ~ 515

• Properties of Dietary Fiber Extract from Rice Bran and Application in Bread - making

• ±è¿µ¼ö/Kim, Young Soo

• ÇÏÅ¿­/ÀÌ»óÈ¿/ÀÌÇöÀ¯/Ha, Tae Youl/Lee, Sang Hyo/Lee, Hyun Yu

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 502 ~ 508

• Thermal Kinetics of Color Changes of Purple Sweet Potato Anthocyanin Pigment

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 497 ~ 501

• Concentration of Pigment Extracted from Purple Sweet Potato by Nanofiltration

• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 492 ~ 496

• Effect of Addition of Fractionated Milk Fats on Fat Composition and Melting Behavior of Cocoa Butter

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 482 ~ 491

• The Extension of Tofu Shelf - Life with Water - Soluble Degraded Chitosan as Immersion Solution

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.3 476 ~ 481