13 results on '"Moon, Bokyung"'
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2. Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
3. Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
4. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii.
5. Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting.
6. Feasibility of using kimchi by-products as a source of functional ingredients.
7. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii
8. Various biogenic amines in Doenjangand changes in concentration depending on boiling and roasting
9. Feasibility of using kimchi by-products as a source of functional ingredients
10. Shikonin protects against obesity through the modulation of adipogenesis, lipogenesis, and β-oxidation in vivo.
11. Inhibitory Effect of Cinnamon Powder on Pathogen Growth in Laboratory Media and Oriental-Style Rice Cakes (Sulgidduk)
12. Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards
13. Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods.
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