11.14
Method of preventing garlic browning and browning-prevented garlic
11.11
Method of production of Bacillus subtilis strains producing changes in capsaicin with diet effects and change materials in capsaicin that have the same spicy taste but less spicy as diet effects by capsaicin
08.29
A composition that has a growth-promoting effect containing yeast hydrolysis as an active ingredient and the food containing it
