본문

  1. Home
460 Results:AA:SONG J 0.171 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
41
A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberoum R.) following γ-Irradiation
A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberoum R.) following γ-Irradiation
Su-Hyeong Yang, | 한국식품과학회 | 2006 ,
42
Quercetin Ameliorates NO Production via Down-regulation of iNOS Expression, NFκB Activation and Oxidative Stress in LPS-Stimulated Macrophages
Quercetin Ameliorates NO Production via Down-regulation of iNOS Expression, NFκB Activation and Oxidative Stress in LPS-Stimulated Macrophages
Hye-Yeon Cho, | 한국식품과학회 | 2005 ,
43
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
Jae-Yeun Song, | 한국식품과학회 | 2003 ,
44
Effect of y-Irradiation on the Molecular Properties of Hemoglobin
Effect of y-Irradiation on the Molecular Properties of Hemoglobin
Seunghwan Lee, | 한국식품과학회 | 2003 ,
45
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Yun Kyung Choi, | 한국식품과학회 | 2003 ,
46
Effect of Oriental Medicinal Plants on Nitric Oxide Synthase Activity
Effect of Oriental Medicinal Plants on Nitric Oxide Synthase Activity
Hoi-Soon Lee, | 한국식품과학회 | 2000 ,
47
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Hee Yun Kim, | 한국식품과학회 | 2003 ,
48
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
Ga Hyung Hong, | 한국식품과학회 | 2003 ,
49
Anti-complementary Activity of Aliphatic Fatty Acids
Anti-complementary Activity of Aliphatic Fatty Acids
Jin Ok Yang, | 한국식품과학회 | 2001 ,
50
Iron(III) Decreases Astaxanthin Production in Phaffia rhodozyma (Xanthopyllomyces dendrorhous)
Iron(III) Decreases Astaxanthin Production in Phaffia rhodozyma (Xanthopyllomyces dendrorhous)
Gil-Hwan An, | 한국식품과학회 | 2001 ,
처음이전12345678910이후마지막