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91
Analysis of Access Mode Choice Behaviors Using PDF and DCA Framework
Analysis of Access Mode Choice Behaviors Using PDF and DCA Framework
Doohee Nam,, | 대한토목학회 | 2005 ,
92
COMP-Ang1, a chimeric form of Angiopoietin 1, enhances BMP2-induced osteoblast differentiation and bone formation
COMP-Ang1, a chimeric form of Angiopoietin 1, enhances BMP2-induced osteoblast differentiation and bone formation
Jeong, B. C., | Elsevier Inc | 2010 ,
93
Isolation of Cysteine Protease Actinidin Gene from Chinese Wild Kiwifruit and its Expression in Escherichia coli
Isolation of Cysteine Protease Actinidin Gene from Chinese Wild Kiwifruit and its Expression in Escherichia coli
Lee, Nam-Keun,, | 한국식품과학회 | 2007 ,
94
Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic
Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic
Lee, Nam-Hyouck,, | 한국식품과학회 | 2007 ,
95
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Byun, M.-W., | 한국식품과학회 | 2007 ,
96
Antitumor Effects of Kluyveromyces marxianus TFM-7 Isolated from Kefir
Antitumor Effects of Kluyveromyces marxianus TFM-7 Isolated from Kefir
Lee, H.-J., | 한국식품과학회 | 2007 ,
97
Enzymatic Synthesis and Characterization of Galactosyl Trehalose Trisaccharides
Enzymatic Synthesis and Characterization of Galactosyl Trehalose Trisaccharides
Kim, B.-G., | 한국식품과학회 | 2007 ,
98
Effects of Hydrostatic Pressure Treatment on the Physicochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle
Effects of Hydrostatic Pressure Treatment on the Physicochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle
Kim, Y.-J., | 한국식품과학회 | 2007 ,
99
Identification of Phenolic Compounds and Antioxidant Effects from the Exudate of Germinating Peanut (Arachis hypogaea)
Identification of Phenolic Compounds and Antioxidant Effects from the Exudate of Germinating Peanut (Arachis hypogaea)
Lee, J. H., | 한국식품과학회 | 2007 ,
100
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Choi, U.-K., | 한국식품과학회 | 2007 ,
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