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Showing results 1 to 5 of 5

1
Analysis of n-Hexanal in Headspace Vapor over Cooked Brown Rice by Direct Vapor Injection Gas Chromatography

M. G. Shin; J. S. Rhee. T. W. Kwon, 한국식품과학회지, v.17, no.5, pp.406 - 408, 1985

2
Analysis of Phosphatidylcholine in Soy Lecithins by HPLC,

Rhee, Joon Shick; M. G. Shin, JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v.59, no.2, pp.98 - 99, 1982

3
Correlation between Fatty Acid Composition and Hexanal Content of Volatiles during Storage of Brown Rice

M. G. Shin; Rhee, Joon Shick; T. W. Kwon, JOURNAL OF FOOD SCIENCE, v.51, no.2, pp.460 - 463, 1986

4
Effect of Amylase Activity on Changes in Amylogram Characteristics during Storage of Brown Rice

M. G. Shin; Rhee, Joon Shick; T. W. Kwon, AGRICULTURAL AND BIOLOGICAL CHEMISTRY, v.49, no.8, pp.2505 - 2508, 1985

5
Process Conditions for Maximum Yield and Quality Improvement of Soy Lecithins by Solvent Extraction

M. G. Shin; S. H. Moon; J. S. Rhee, 한국식품과학회지, v.13, no.2, pp.160 - 164, 1981

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