본문

  1. Home
833 Results:AA:M J CHO 0.365 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
171
Galectin-9 accelerates transforming growth factor β3-induced differentiation of human mesenchymal stem cells to chondrocytes
Galectin-9 accelerates transforming growth factor β3-induced differentiation of human mesenchymal stem cells to chondrocytes
Arikawa, T., | Elsevier Inc | 2009 ,
172
A study of bone marrow and subcutaneous fatty acid composition in subjects of varying bone mineral density
A study of bone marrow and subcutaneous fatty acid composition in subjects of varying bone mineral density
Griffith, J. F., | Elsevier Inc | 2009 ,
173
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Kim, T. H., | Elsevier Inc | 2009 ,
174
Variations in the ratios of co-cultured mesenchymal stem cells and chondrocytes regulate the expression of cartilaginous and osseous phenotype in alginate constructs
Variations in the ratios of co-cultured mesenchymal stem cells and chondrocytes regulate the expression of cartilaginous and osseous phenotype in alginate constructs
Mo, X. t., | Elsevier Inc | 2009 ,
175
Financial Incentives and Consumer product choices
Financial Incentives and Consumer product choices
Marco bertini, | Association for Consumer Research | 2010 ,
176
VACATION AND FAMILY FUNCTIONING
VACATION AND FAMILY FUNCTIONING
Lehto, X. Y., | Pergamon | 2009 ,
177
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Park, Shin-Young,, | 한국식품과학회 | 2007 ,
178
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Oh, J.-H., | 한국식품과학회 | 2007 ,
179
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Kim, T.-J., | 한국식품과학회 | 2007 ,
180
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 ,
처음이전13141516171819202122이후마지막