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11
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
12
Changes of Chemical Components During Seed Development in Black Soybean (Glycine max L.)
Changes of Chemical Components During Seed Development in Black Soybean (Glycine max L.)
Sang In Shim | 한국작물학회지 | 2004
13
Classification of Korean Green Tea Products Based on Chemical Components
Classification of Korean Green Tea Products Based on Chemical Components
Jong Un Chun | 한국작물학회지 | 2004
14
C6 Rat Glioma Cell에서 리튬에 의한 성장억제와 Insulin-like Growth Factor System Components의 발현과의 관계
C6 Rat Glioma Cell에서 리튬에 의한 성장억제와 Insulin-like Growth Factor System Components의 발현과의 관계
김인애 | 한국동물자원과학회 | 2004
15
The Effects of Estrogen Receptor Locus on Reproductive Tracts Components and Performance Traits in Large White x Meishan F2 Offspring
The Effects of Estrogen Receptor Locus on Reproductive Tracts Components and Performance Traits in Large White x Meishan F2 Offspring
Li Fenge | Li Fenge | 2004
16
Characteristic Odor Components of Perilla frutescens var acuta Kudo Oil by Aroma Extract Dilution Analysis
Characteristic Odor Components of Perilla frutescens var acuta Kudo Oil by Aroma Extract Dilution Analysis
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2004
17
Addition of glucose to an oral fot load reduces postprandial free fatty acids and prevents the postprandial increase in complement component 3
Addition of glucose to an oral fot load reduces postprandial free fatty acids and prevents the postprandial increase in complement component 3
AJ van Oostrom | Cadmus journal ser | 2004
18
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Midori Yasuda | Korean Society of Food Science and Technology | 2004
19
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Myong-Sook Shin | Korean Society of Food Science and Technology | 2004
20
저급 식육자원을 이용한 기능성 식품소재<펩타이드, 콘드로이친> 개발연구 (최종연구보고서) = Study of Functional Food Component Development from Low Quality Meat Sources
저급 식육자원을 이용한 기능성 식품소재<펩타이드, 콘드로이친> 개발연구 (최종연구보고서) = Study of Functional Food Component Development from Low Quality Meat Sources
농림부 | 농림부 | 2003
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