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241
Two Expansins, EXP1 and EXPB2, Are Correlated with the Growth and Development of Maize Roots
Two Expansins, EXP1 and EXPB2, Are Correlated with the Growth and Development of Maize Roots
Min-Jeong Kam, Hye Sup Yun, Peter B. Kaufman, Soo, | 한국식물학회 | 2005 ,
242
Isolation and Characterization of a Jasmonic Acid Carboxyl Methyltransferase Gene from Hot Pepper (Capsicum annuum L.)
Isolation and Characterization of a Jasmonic Acid Carboxyl Methyltransferase Gene from Hot Pepper (Capsicum annuum L.)
Min Sik Song, Dong Gwan Kim, Sun Hi Lee, | 한국식물학회 | 2005 ,
243
Cadmium-Induced Changes in Antioxidant Enzyme Activities in Rice (Oryza sativa L. cv. Dongjin)
Cadmium-Induced Changes in Antioxidant Enzyme Activities in Rice (Oryza sativa L. cv. Dongjin)
Mohammad Baber, Ali, Hyun Sik Chun, Byung Ki Kim,, | 한국식물학회 | 2002 ,
244
Measuring the Value Relevance of Stock Returns, Earnings and Cash Flows Using the Gibbs Sampler
Measuring the Value Relevance of Stock Returns, Earnings and Cash Flows Using the Gibbs Sampler
CHUNG-KI KIM, HO-YOUNG HWANG, YOUNG-SUK YANG, | The Korean Economic Association | 2002 ,
245
Variations in the Technical Efficiency of Korean Manufacturing Establishments under Two Distinctive Industrial Policies
Variations in the Technical Efficiency of Korean Manufacturing Establishments under Two Distinctive Industrial Policies
MI-KYUNG PAI KIM, | The Korean Economic Association | 2002 ,
246
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee, Ye-Kyung Lee, Soon-Dong Kim, | Korean Societyof Food Science&Technology | 2004 ,
247
Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Mi-Ae Yoo, Hyeon-Wee Kim, Ki-Hong Kim, Myung Hwa, | Korean Societyof Food Science&Technology | 2004 ,
248
Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis
Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis
Hyung Hee Baek, Hyung Joo Kim, | Korean Societyof Food Science&Technology | 2004 ,
249
Physicochemical Properties of Rice Differing in Milling Degrees
Physicochemical Properties of Rice Differing in Milling Degrees
Sam-Hyun Yoon, Sung-Kon Kim, | Korean Societyof Food Science&Technology | 2004 ,
250
Textural Analysis for Bread Staling
Textural Analysis for Bread Staling
Myong-Soo Chung, Jae-Kwon Lee, Nam-Youn Hur, Dong, | Korean Societyof Food Science&Technology | 2003 ,
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