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- antioxidant activity 3 Treffer
- lactic acid bacteria 3 Treffer
- blanching 2 Treffer
- fermented soybean products 2 Treffer
- freeze-drying 2 Treffer
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45 weitere Werte:
- frozen vegetables 2 Treffer
- oenothera biennis 2 Treffer
- sauce 2 Treffer
- seasoned pork 2 Treffer
- seasoning sauce 2 Treffer
- sikhe 2 Treffer
- storage stability 2 Treffer
- acacia honey 1 Treffer
- acanthopanax sessiliflorus 1 Treffer
- antimicrobial activity 1 Treffer
- antioxidant 1 Treffer
- antioxidant activities 1 Treffer
- antioxidant capacities 1 Treffer
- antioxidative activities 1 Treffer
- aster scaber thunb. 1 Treffer
- bacillus licheniformis 1 Treffer
- bacillus sp. 1 Treffer
- baechu kimchi 1 Treffer
- bellflower root 1 Treffer
- beverage 1 Treffer
- blood glucose response 1 Treffer
- cheonggukjang 1 Treffer
- chili pepper powder 1 Treffer
- chinese cabbage 1 Treffer
- chunggukjang 1 Treffer
- coffee residue 1 Treffer
- commercial yogurt 1 Treffer
- cultivar 1 Treffer
- cupcake 1 Treffer
- difference test 1 Treffer
- doenjang 1 Treffer
- fermented milk 1 Treffer
- flavor compounds 1 Treffer
- freeze drying 1 Treffer
- freeze-dried drone pupae powder 1 Treffer
- freezing 1 Treffer
- frozen storage 1 Treffer
- garlic 1 Treffer
- gochujang 1 Treffer
- green tea powder 1 Treffer
- gwamegi 1 Treffer
- histamine 1 Treffer
- hot water extract 1 Treffer
- ice cream 1 Treffer
- jangajji 1 Treffer
Verlag
Publikation
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40 Treffer
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In: Journal of Apiculture, Jg. 38 (2023-04-30), Heft 1, S. 69-75academicJournalZugriff:
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In: 한국식품과학회지, Jg. 54 (2022-08-31), Heft 4, S. 437-443academicJournalZugriff:
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In: 한국식품영양과학회지, Jg. 49 (2020-08-31), Heft 8, S. 803-812academicJournalZugriff:
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In: 한국식품과학회지, Jg. 52 (2020-04-30), Heft 2, S. 113-117academicJournalZugriff:
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In: Food Science and Preservation, Jg. 26 (2019-10-31), Heft 6, S. 606-613academicJournalZugriff:
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In: 한국식품과학회지, Jg. 55 (2023-10-31), Heft 5, S. 440-445academicJournalZugriff:
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In: Food Science and Preservation, Jg. 24 (2017-06-30), Heft 3, S. 387-392academicJournalZugriff:
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In: Food Science and Preservation, Jg. 24 (2017-04-30), Heft 2, S. 187-194academicJournalZugriff:
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In: Food Science and Preservation, Jg. 23 (2016-08-31), Heft 4, S. 516-520academicJournalZugriff:
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In: 한국식품영양과학회지, Jg. 45 (2016-07-31), Heft 7, S. 1010-1015academicJournalZugriff:
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In: Food Science and Preservation, Jg. 23 (2016-04-30), Heft 2, S. 145-153academicJournalZugriff:
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In: 한국조리학회지, Jg. 21 (2015-08-31), Heft 4, S. 131-143academicJournalZugriff:
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In: Food Science and Preservation, Jg. 22 (2015-06-30), Heft 3, S. 458-462academicJournalZugriff:
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In: 한국식품영양과학회지, Jg. 44 (2015-01-31), Heft 1, S. 104-109academicJournalZugriff:
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In: 한국조리학회지, Jg. 20 (2014-12-31), Heft 6, S. 91-100academicJournalZugriff:
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In: Food Science and Preservation, Jg. 21 (2014-10-31), Heft 5, S. 694-700academicJournalZugriff:
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In: 한국식품과학회지, Jg. 46 (2014-08-31), Heft 4, S. 470-475academicJournalZugriff:
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In: Food Science and Preservation, Jg. 21 (2014-08-31), Heft 4, S. 451-458academicJournalZugriff:
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In: 한국식품영양과학회지, Jg. 43 (2014-05-31), Heft 5, S. 756-761academicJournalZugriff:
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In: Food Science and Preservation, Jg. 20 (2013-06-30), Heft 3, S. 296-302academicJournalZugriff: