Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Cha-Ran Choi"'
Autor:
Cha-Ran Choi, Kye-Young Park
Publikováno v:
Foodservice Management Society of Korea. 24:307-328
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc6113268751c318d978526f99451f4b
https://doi.org/10.47584/jfm.2021.24.5.307
https://doi.org/10.47584/jfm.2021.24.5.307
Autor:
Jeong-Yong Cho, Kang-Deok Lee, Kyung-Sik Ham, Cha-Ran Choi, Geon-Sik Cho, Ji-Eun Cho, Tian-Cheng Gao, Hua Li
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 37:985-991
This study was to investigated the changes of physiologically active components in germinated brown rice treated with chitosan (CGBR) and its anti-obesity effect in rat fed a high fat diet. Contents of physiologically active compounds such as total p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::444b0fcc774287c956abe467c0aba439
https://doi.org/10.3746/jkfn.2008.37.8.985
https://doi.org/10.3746/jkfn.2008.37.8.985
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 37:53-59
Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfde21be279359e99870d7ffe15e2821
https://doi.org/10.3746/jkfn.2008.37.1.53
https://doi.org/10.3746/jkfn.2008.37.1.53