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1
순물로부터 기능성 물질의 분리,가공적성 및 이용에 관한 연구 = Separation and utiliztion of functional compounds from Sunmul
순물로부터 기능성 물질의 분리,가공적성 및 이용에 관한 연구 = Separation and utiliztion of functional compounds from Sunmul
농림부 | 농림부 | 2004
프린트
2
지하수 및 토양에 오염된 유기염소 화합물과 중금속 처리 시스템 개발 = Development of an treatment-system for hazardous organic compounds and heavy meta
지하수 및 토양에 오염된 유기염소 화합물과 중금속 처리 시스템 개발 = Development of an treatment-system for hazardous organic compounds and heavy meta
농림부 | 농림부 | 2004
프린트
3
Volatile Compounds of Cnidium officinale Makino
Volatile Compounds of Cnidium officinale Makino
Mi-Sook Chung | Korean Society of Food Science and Technology | 2004
프린트
4
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
프린트
5
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
프린트
6
Effects of Halogenated Compounds, Organic Acids and Unsaturated Fatty Acids on In vitro Methane Production and Fermentation Characteristics
Effects of Halogenated Compounds, Organic Acids and Unsaturated Fatty Acids on In vitro Methane Production and Fermentation Characteristics
N. J. Choi | N. J. Choi | 2004
프린트
7
Changes of Phenol Compounds according to Storing Years in Soybean
Changes of Phenol Compounds according to Storing Years in Soybean
Seung Hyun Kim | 한국작물학회지 | 2004
프린트
8
Optimal Interelectrode Distance in Sensory and Mixed Compound Nerve Action Potentials 3-Versus 4-Centimeter Bar Electrodes
Optimal Interelectrode Distance in Sensory and Mixed Compound Nerve Action Potentials 3-Versus 4-Centimeter Bar Electrodes
Van Evanoff Jr | American Congress of Rehabilitation Medicine | 2004
프린트
9
Red wine polyphenolic compounds inhibit atherosclerosis in apolipoprotein E-deficient mice independently of effects on lipid peroxidation
Red wine polyphenolic compounds inhibit atherosclerosis in apolipoprotein E-deficient mice independently of effects on lipid peroxidation
E Waddington | Cadmus journal ser | 2004
프린트
10
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
S. Y. Shim | S. Y. Shim | 2004
프린트
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