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31
Effects of Green Tea Polyphenols and Fructo-oligosaccharides in Semi-purified Diets on Broilers' Performance and Caecal Microflora and Their Metaboli
Effects of Green Tea Polyphenols and Fructo-oligosaccharides in Semi-purified Diets on Broilers' Performance and Caecal Microflora and Their Metaboli
B. H. Cao | B. H. Cao | 2005
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32
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Tusneem Kausar | Korean Society of Food Science and Technology | 2004
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33
How Computers Helped us to Teach English
How Computers Helped us to Teach English
V.Gadolina | 용인송담대학 | 1998
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34
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
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35
THE PERCEPTIONS OF NONTRADITIONAL VOCATIONAL TEACHERS AND THE IMPORTANCE OF COCATIONAL EDUCATION IN LOUISIANA
THE PERCEPTIONS OF NONTRADITIONAL VOCATIONAL TEACHERS AND THE IMPORTANCE OF COCATIONAL EDUCATION IN LOUISIANA
Mooyul Huh | 경산대학교 | 1995
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36
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog | Korean Society of Food Science and Technology | 2004
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37
주사전자현미경에서 Teasing Method에 의한 각막의 세포간격
주사전자현미경에서 Teasing Method에 의한 각막의 세포간격
신용칠 | 신흥대학 | 1999
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38
Teaching Vocabulary for Primary School Students in English for English Instruction
Teaching Vocabulary for Primary School Students in English for English Instruction
홍진옥 | 인제대학교 인문사회과학연구소 | 2001
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39
Identification of Quantitative Trait Loci (QTL) Affecting Teat Number in Pigs
Identification of Quantitative Trait Loci (QTL) Affecting Teat Number in Pigs
Tae-Hun Kim | Tae-Hun Kim | 2004
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40
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Inwook Choi | Korean Society of Food Science and Technology | 2004
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