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11
The Effect of Pine Needle Powder on AOM-induced Colon Aberrant Crypt Formation and Antioxidant System in Fisher 344 Male Rats
The Effect of Pine Needle Powder on AOM-induced Colon Aberrant Crypt Formation and Antioxidant System in Fisher 344 Male Rats
Eunju Park | 한국영양학회지 | 2004
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12
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
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13
Study on Formation of Cement Clinker from the Mixture of Oyster Shell, Casting Dust and BOF Slag
Study on Formation of Cement Clinker from the Mixture of Oyster Shell, Casting Dust and BOF Slag
Sung-Min Cheon | 한국세라믹학회 | 2003
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14
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Han-Seung Shin | Korean Society of Food Science and Technology | 2003
프린트
15
Monitoring Ester Formation during Chardonnay Juice Fermentations in Different Yeast Inoculation Levels Using Solid Phase Microextraction (SPME) Sampl
Monitoring Ester Formation during Chardonnay Juice Fermentations in Different Yeast Inoculation Levels Using Solid Phase Microextraction (SPME) Sampl
Seung-Joo Lee | Korean Society of Food Science and Technology | 2003
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16
Changes in Gene Expression during Hairy Root Formation by Agrobacterium rhizogenes Infection in Ginseng
Changes in Gene Expression during Hairy Root Formation by Agrobacterium rhizogenes Infection in Ginseng
Hwa-Jee Chung | 한국식물학회 | 2003
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17
Chlorophyll Biosynthesis in Higher plants. Regulatory Aspects of 5-Aminolevulinate Formation
Chlorophyll Biosynthesis in Higher plants. Regulatory Aspects of 5-Aminolevulinate Formation
Simon P. Gough | 한국식물학회 | 2003
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18
pH Affects the In witro Formation of cis-9, trans-11 CLA and trans-11 Octadecenoic Acid by Ruminal Bacteria When Incubated with Oilseeds
pH Affects the In witro Formation of cis-9, trans-11 CLA and trans-11 Octadecenoic Acid by Ruminal Bacteria When Incubated with Oilseeds
J. H. Wang | J. H. Wang | 2003
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19
Effects of Concentrate to Roughage Ratio on the Formation of cis-9, trans-11 CLA and trans-11 Octadecenoic Acid in Rumen Fluid and Plasma of Sheep Wh
Effects of Concentrate to Roughage Ratio on the Formation of cis-9, trans-11 CLA and trans-11 Octadecenoic Acid in Rumen Fluid and Plasma of Sheep Wh
J. H. Wang | J. H. Wang | 2003
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20
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim | Korean Society of Food Science and Technology | 2003
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