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671
Effect of Seeding Date on Growth Habit and Pod Setting of Peanut in Southern Korea
Effect of Seeding Date on Growth Habit and Pod Setting of Peanut in Southern Korea
Suk-Bok Pae | The Korean Society of Crop Science | 2002
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672
Influence of Light on Biomass of Soybean in Narrow Strip Cropping of Oat, Corn, and Soybean
Influence of Light on Biomass of Soybean in Narrow Strip Cropping of Oat, Corn, and Soybean
Kyujung Van | The Korean Society of Crop Science | 2002
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673
Effect of Harvest Time on Seed Quality of Silage Corn Inhbreds and Hybrids
Effect of Harvest Time on Seed Quality of Silage Corn Inhbreds and Hybrids
Suk Soon Lee | The Korean Society of Crop Science | 2002
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674
Response of Different Seedings to Growth and Yield in Yacon
Response of Different Seedings to Growth and Yield in Yacon
Hong Soo Doo | The Korean Society of Crop Science | 2002
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675
Callus Induction and Plant Regeneration from Mature Embryos in Oat
Callus Induction and Plant Regeneration from Mature Embryos in Oat
Kyung-Hee Kim | The Korean Society of Crop Science | 2002
프린트
676
Mechanisms of Chilling Tolerance in Relation to Antioxidative Enzymes in Rice
Mechanisms of Chilling Tolerance in Relation to Antioxidative Enzymes in Rice
Yong In Kuk | The Korean Society of Crop Science | 2002
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677
Varietal Difference Based on Efficiency of Rice Anther Floating Culture
Varietal Difference Based on Efficiency of Rice Anther Floating Culture
Hyeon Jung Kang | The Korean Society of Crop Science | 2002
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678
Effects of Singlet Oxygen Oxidation on the Flavor and Stability of Vitamins
Effects of Singlet Oxygen Oxidation on the Flavor and Stability of Vitamins
David B. Min | Korean Society of Food Science and Technology | 2002
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679
Lycopene Biochemistry and Functionality
Lycopene Biochemistry and Functionality
John Shi | Korean Society of Food Science and Technology | 2002
프린트
680
Effect of Temperature on Viscoelastic Behaviors of Korean Ginseng Extract
Effect of Temperature on Viscoelastic Behaviors of Korean Ginseng Extract
Byoungseung Yoo | Korean Society of Food Science and Technology | 2002
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