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1
The Effects of Natural Herbal Antibacterial compound Against Enteropathogenic Escherichia coil
The Effects of Natural Herbal Antibacterial compound Against Enteropathogenic Escherichia coil
Sun-Hwa Hong | Korean Association for Laboratory Animal Science | 2008
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2
Flavonoid Compounds from Viola hondoensis and Their Effect on Matrix Metalloproteinase-1 in Ultraviolet Irradiation of Cultured Human Skin Fibroblasts
Flavonoid Compounds from Viola hondoensis and Their Effect on Matrix Metalloproteinase-1 in Ultraviolet Irradiation of Cultured Human Skin Fibroblasts
Hyung-In Moon | Korean Society of Food Science and Technology | 2005
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3
Isolation and Characterization of Antioxidative Compounds from the Aerial Parts of Angelica keiskei
Isolation and Characterization of Antioxidative Compounds from the Aerial Parts of Angelica keiskei
So-Joong Kim | Korean Society of Food Science and Technology | 2005
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4
Issues Related to Teaching of the Pronunciation of Compound Nouns in English Pronunciation Classrooms
Issues Related to Teaching of the Pronunciation of Compound Nouns in English Pronunciation Classrooms
유종근 | 한국대학영어교육학회 | 2005
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5
3D Numerical Simulation of Compound Open-channel Flow with Vegetated Floodplains by Reynolds Stress Model
3D Numerical Simulation of Compound Open-channel Flow with Vegetated Floodplains by Reynolds Stress Model
Hyeongsik Kang | 대한토목학회 | 2005
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6
Volatile Compounds of Cnidium officinale Makino
Volatile Compounds of Cnidium officinale Makino
Mi-Sook Chung | Korean Society of Food Science and Technology | 2004
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7
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
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8
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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9
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
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10
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
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