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1
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
2
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Tae-Hoon Kim, | 한국식품과학회 | 2006 ,
3
Long Term Feeding with Soy Isoflavone and L-Carnitine Synergistically Suppresses Body Weight Gain and Adiposity in High-Fat Diet Induced Obese Mice
Long Term Feeding with Soy Isoflavone and L-Carnitine Synergistically Suppresses Body Weight Gain and Adiposity in High-Fat Diet Induced Obese Mice
Hyun Woo Park, | 한국영양학회 | 2006 ,
4
Bisphosphonate modulates morphological and mechanical properties in distraction osteogenesis through inhibition of bone resorption
Bisphosphonate modulates morphological and mechanical properties in distraction osteogenesis through inhibition of bone resorption
Mitsuhiko Takahashi., | Elsevier Inc | 2006 ,
5
Non-destructive studies of tissue-engineered phalanges by magnetic resonance microscopy and X-ray microtomography
Non-destructive studies of tissue-engineered phalanges by magnetic resonance microscopy and X-ray microtomography
Kimberlle Potter., | Elsevier Inc | 2006 ,
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