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Method for preparing extracts containing astaxanthin from green algae
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WO2010038964A2
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Method for extracting and separating active ingredients from krill, and related products
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KR20110019973A
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A method for extracting ginseng materials by using supercritical carbon dioxide
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A method for extracting coffee beans by using supercritical carbon dioxide
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KR100951727B1
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Extraction skill of functional components from krill and related products thereof
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Barley extract for inhibiting urease activity of helicobacter pylori and beverage manufactured by using the same
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Barley leaf product for inhibiting urease activity of helicobacter pylori and health care food produced by using the same
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KR20090035165A
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Barley extract for inhibiting urease activity of helicobacter pylori and foods produced by using the same
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KR20090006892A
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Rice for pregnant using cereal milled after treating supercritical fluid
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KR20090002653A
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Novel method for preparing rice bran having original function
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KR20090002652A
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Rice for juvenile using cereal milled after treating supercritical fluid
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KR100858557B1
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Post-harvest technique of paddy rice using supercritical fluid for high quality grain and cereal produced therefrom
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KR20070076489A
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A method for preparing bread having good flavour by using cereal or oilseed removed the fat and bread produced by using the same method
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JP2008119386A
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Display device for game machine, controller therefor and game machine
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KR20070067745A
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A method for preparing fermented wine without hangover and having good flavour
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KR20070067746A
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A method for preparing cereal having good taste
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KR20070045550A
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A method for extracting ferulic acid from cereals
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KR20070002922A
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Sesame oil containing high content of tocopherol produced by using super critical fluid and process for production thereof
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KR20070002914A
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Edible oil containing high content of tocopherol produced by using super critical fluid and process for production thereof
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KR20070002911A
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Edible oil containing high content of tocopherol produced by using super critical fluid and process for production thereof
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