11 results on '"Moon, Bokyung"'
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2. Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
3. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
4. Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
5. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
6. Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction
7. Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties
8. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
9. Shikonin protects against obesity through the modulation of adipogenesis, lipogenesis, and β-oxidation in vivo
10. Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling
11. Relative antioxidant and cytoprotective activities of common herbs
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