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141
Plaque minerals in the prediction of caries activity
Plaque minerals in the prediction of caries activity
E. I. F. Pearce | E. I. F. Pearce | 2002
142
Relationship of Seed Germination and Lipoxygenase Activity in Soybean
Relationship of Seed Germination and Lipoxygenase Activity in Soybean
Beom Young Son | The Korean Society of Crop Science | 2001
143
Antioxidant Activity and Total Phenolic Compounds in Grain Extracts of Wheat, Barley, and Oat
Antioxidant Activity and Total Phenolic Compounds in Grain Extracts of Wheat, Barley, and Oat
So Young Bu | The Korean Society of Crop Science | 2001
144
Effect of Germination and Heating on Phytase Activity in Cereal Seeds
Effect of Germination and Heating on Phytase Activity in Cereal Seeds
Xi Ma | Xi Ma | 2002
145
흰쥐의 간세포에서 호르몬에 의한 Acetyl-CoA Carboxylase Promoter I Activity 조절에 대한 연구
흰쥐의 간세포에서 호르몬에 의한 Acetyl-CoA Carboxylase Promoter I Activity 조절에 대한 연구
이막순 | 한국영양학회 | 2002
146
Lysozyme Activity in Buffalo Milk; Effect of Lactation Period, Parity, Mastitis, Season in India, pH and Milk Processing Heat Treatment
Lysozyme Activity in Buffalo Milk; Effect of Lactation Period, Parity, Mastitis, Season in India, pH and Milk Processing Heat Treatment
Subhadra Priyadarshini | Subhadra Priyadarshini | 2002
147
Antioxidative Activity of Flavonoid on Oxidation of Human Low Density Lipoprotein Induced by Macrophages and Copper
Antioxidative Activity of Flavonoid on Oxidation of Human Low Density Lipoprotein Induced by Macrophages and Copper
Beung Ho Ryu | Korean Society of Food Science and Technology | 2002
148
Influence of Plant Phenols on the Activity of Enzymes
Influence of Plant Phenols on the Activity of Enzymes
Sascha Rohn | Korean Society of Food Science and Technology | 2002
149
Antioxidative Activity of Korean Wild Leaf Vegetables
Antioxidative Activity of Korean Wild Leaf Vegetables
Youn-Ok Cho | The Korean Nutrition Society | 2001
150
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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