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341
Action of Malformin A, on Gravitropic Curvature in Primary Roots of Maize (Zea mays L)
Action of Malformin A, on Gravitropic Curvature in Primary Roots of Maize (Zea mays L)
Soon Young Kim, Yoonkyoung Kim, Ki-Sang Kwon, Kun, | 한국식물학회 | 2000 ,
342
Trade in Knowledge-Based Services : Factor Market Implications
Trade in Knowledge-Based Services : Factor Market Implications
SANG-CHUL YOON, | The Korean Economic Association | 2002 ,
343
Ultimate Energy Absorption Capacity of Steel Plate Slit Dampers Subjected to Shear Force
Ultimate Energy Absorption Capacity of Steel Plate Slit Dampers Subjected to Shear Force
Myung-Ho Lee, Sang-Hoon Oh, Choong Huh, Young-Suk, | The Korean Society of Steel Structures | 2002 ,
344
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Hyun Sook Lee, Eun Ji Kim, Jin Seon Cho, Han Jin, | Korean Societyof Food Science&Technology | 2004 ,
345
Molecular Cloning and Characterization of a Gene Encoding α-L-Arabinofuranosidase from Thermotoga maritima
Molecular Cloning and Characterization of a Gene Encoding α-L-Arabinofuranosidase from Thermotoga maritima
Hyang-Sik Yoon, Inkyung Keum, Nam Soo Han, Chung, | Korean Societyof Food Science&Technology | 2004 ,
346
Effect of Eggshell Powder on Extending the Shelf-Life Of Mul-Kimchi
Effect of Eggshell Powder on Extending the Shelf-Life Of Mul-Kimchi
Jo-Min Kim, Kwang-Young Song, Song-Yi Kim, Won-Ch, | Korean Societyof Food Science&Technology | 2004 ,
347
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process : A Response Surface Methodology Study
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process : A Response Surface Methodology Study
Rita de Cassia Salvucci Celeste Ormenese, Yoon Ki, | Korean Societyof Food Science&Technology | 2004 ,
348
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 ,
349
Recent Progress in Enzymatic Production of Structured Lipids
Recent Progress in Enzymatic Production of Structured Lipids
Eun-Ju Kim, Suk Hoo Yoon, | Korean Societyof Food Science&Technology | 2003 ,
350
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
So-Young Ryu, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yon, | Korean Societyof Food Science&Technology | 2003 ,
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