서울대학교 식품바이오융합연구소 (CFB) - 장판식 (Food Chemistry, Vol.168 : 21-26, 2015)

논문

제목: 장판식 (Food Chemistry, Vol.168 : 21-26, 2015)

작성일: 2016-02-11
조회수: 82

Chan-Ick Cheigh, Seo-Yeon Yoo, Min-Jung Ko, Pahn-Shick Chang, Myong-Soo Chung

Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols

Food Chemistry

Elsevier Ltd.

Vol. 168 (2015)

21-26

첨부파일:

장판식-최찬익-20150201-SCI.pdf (567.48KB)

다음글: 장판식 (Food Chemistry, Vol.179 : 263-269, 2015); / 연구소; Sung-Chul Hong, Kyung-Min Park, Young-Hwan Son, Ho-Sup Jung, Keesung Kim, Seung Jun Choi, Pahn-Shick Chang AOT/isooctane reverse micelles with a microaqueous core act as protective shells for enhancing the thermal stability of Chromobacterium viscosum..

이전글: 장판식 (Food Sci. Biotechnol., Vol.24(4) : 1555-1558, 2015); / 연구소; Hyue Ju Jin, Jae Hoon Lee, Da Hee Kim, Kee-Tae Kim, Gyu Whan Lee, Seung Jun Choi, Pahn-Shick Chang, Hyun-Dong Paik Antioxidative and Nitric Oxide Scavenging Activity of Branched-Chain Amino Acids Food Sci. Biotechnol. KoSFoST and Springer ..

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