• Changes in the Free Sugars and Amino Acids Components of Chicory Roots by Different Roasting Process...

• Park Chae-Kyu

• Jeon Byeong-Seon, Kim Na-Mi, Kwon O-Geun, Shim Ki-Hwan

• Food Industry and Nutrition   2004  Volume.9  No.3 45 ~ 52

• Effects of Sujungro on Blood Glucose and Lipid Level in Streptozotocin - Diabetic Rats

• Yang Seung-Mi

• Sung Nak-Ju, Shon Mi-Yae

• Food Industry and Nutrition   2004  Volume.9  No.3 40 ~ 44

• Antioxidant and Anticarcinogenic Activities of Methanol Extracts from Soybean Products Fermented by ...

• Choi Je-Hun

• Shon Mi-Yae, Park Seok-Kyu, Yang Hee-Sun, Kim Jin-Soon

• Food Industry and Nutrition   2004  Volume.9  No.3 34 ~ 39

• The Functional Properties of Kimchi for the Health Benefits

• Song Yeong-Ok

• Food Industry and Nutrition   2004  Volume.9  No.3 27 ~ 33

• Gamma Irradiation on Fermented Foods

• Kim Dong-Ho

• Yook Hong-Sun, Byun Myung-Woo

• Food Industry and Nutrition   2004  Volume.9  No.3 18 ~ 26

• Trends in the Market of the Industrial Enzyme

• Oh Sung-Hoon

• Food Industry and Nutrition   2004  Volume.9  No.3 10 ~ 17

• Trends in the Utilization of Enzyme in Food Industry

• Oh Sung-Hoon

• Food Industry and Nutrition   2004  Volume.9  No.3 1 ~ 9