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1321
Assessing Competence for Adventitious Shoot Formation in Hypocotyl-Explant Cultures from Catharan-thus roseus Cultivars
Assessing Competence for Adventitious Shoot Formation in Hypocotyl-Explant Cultures from Catharan-thus roseus Cultivars
Pil-Son Choi | 한국식물학회 | 2003
印刷
1322
Effects of weaning cereals with different phytate contents on hemoglobin, iron stores,and serum zine a randomized intervention in infants from 6 to 1
Effects of weaning cereals with different phytate contents on hemoglobin, iron stores,and serum zine a randomized intervention in infants from 6 to 1
T Lind | Cadmus journal ser | 2003
印刷
1323
Plasma fatty acid composition and incidence of diabetes in middle-aged adults the Atherosclerosis Risk in Communities (ARIC) Study
Plasma fatty acid composition and incidence of diabetes in middle-aged adults the Atherosclerosis Risk in Communities (ARIC) Study
L Wang | Cadmus journal ser | 2003
印刷
1324
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-
A Pathogenic Bacteria, Corynebacterium ulcerans CU, is More Sensitive to Growth Inhibition by Glycine and Isonicontic Acid Hydrazide than Amino Acid-
Ki-Hyo Jang | Korean Society of Food Science and Technology | 2003
印刷
1325
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Young-Tack Lee | Korean Society of Food Science and Technology | 2003
印刷
1326
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Jinyoung Lee | Korean Society of Food Science and Technology | 2003
印刷
1327
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung-Hee Lee | Korean Society of Food Science and Technology | 2003
印刷
1328
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee | Korean Society of Food Science and Technology | 2003
印刷
1329
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seavater
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seavater
Mi-Yeon Park | Korean Society of Food Science and Technology | 2003
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1330
Biotribological Properties of TZP/AI2O3 Ceramics for Biomechanical Applications
Biotribological Properties of TZP/AI2O3 Ceramics for Biomechanical Applications
Deuk Yong Lee | 한국세라믹학회 | 2003
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