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21
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee | Korean Society of Food Science and Technology | 2004
печати
22
Chemical Properties of Sesame Seed Cultivated in Korea and China
Chemical Properties of Sesame Seed Cultivated in Korea and China
Myung-Hwa Kang | Korean Society of Food Science and Technology | 2004
печати
23
Physiological and Cultural Characteristics of Leuconostocs Isolated from Garlic
Physiological and Cultural Characteristics of Leuconostocs Isolated from Garlic
Myung Hee Kim | Korean Society of Food Science and Technology | 2003
печати
24
Construction of Genetic Linkage Map for Korean Soybean Genotypes using Molecular Markers
Construction of Genetic Linkage Map for Korean Soybean Genotypes using Molecular Markers
Myung Sik Kim | The Korean Society of Crop Science | 2003
печати
25
Effects of Growth Factors and Gut Regulatory Peptides on Glucose Uptake in HC 11 Mouse Mammary Epithelial Cells
Effects of Growth Factors and Gut Regulatory Peptides on Glucose Uptake in HC 11 Mouse Mammary Epithelial Cells
K. H. Myung | K. H. Myung | 2003
печати
26
Flow-Injection Liposome Immunoanalysis System for Potato Glycoalkaloid
Flow-Injection Liposome Immunoanalysis System for Potato Glycoalkaloid
Myunghee Kim | Korean Society of Food Science and Technology | 2003
печати
27
A Systematic Methodology for Testing the Non-neutrality Hypothesis of Traffic Information
A Systematic Methodology for Testing the Non-neutrality Hypothesis of Traffic Information
Myungsik Do | 대한토목학회 | 2003
печати
28
Effects of a Butanol Fraction of Alisma canaliculatum and of Selenium on Blood Glucose Levels and Lipid Metabolism in Streptozotocin-Induced Diabetic
Effects of a Butanol Fraction of Alisma canaliculatum and of Selenium on Blood Glucose Levels and Lipid Metabolism in Streptozotocin-Induced Diabetic
Myung Wha Kim | 한국영양학회지 | 2004
печати
29
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Choi Myung-Sook | The Korean Nutrition Society | 2004
печати
30
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung-Hee Kim | Korean Society of Food Science and Technology | 2003
печати
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