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1
The Chemical Basis of Green Pigment Formation('Greening') in Crushed Garlic(Allium sativum L.)Cloves
The Chemical Basis of Green Pigment Formation('Greening') in Crushed Garlic(Allium sativum L.)Cloves
Eun-Jin Lee, | 한국식품과학회 | 2006 ,
2
Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions
Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions
Chang-Hyun Lee, | 한국식품과학회 | 2006 ,
3
Characteristic of Antibiotic Resistance of Foodborne Pathogens Adapted to Garlic, Allium sativum L
Characteristic of Antibiotic Resistance of Foodborne Pathogens Adapted to Garlic, Allium sativum L
Bo-Youn Moon, | 한국식품과학회 | 2006 ,
4
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Compounds from Watercress (Nasturlium officinale)
Purification and Identification of Angiotensin-I Converting Enzyme Inhibitory Compounds from Watercress (Nasturlium officinale)
Eun-Jin Park, | 한국식품과학회 | 2000 ,
5
Device Characteristics of A1GaN/GaN MIS-HFET using A12O3 Based High-k Dielectric
Device Characteristics of A1GaN/GaN MIS-HFET using A12O3 Based High-k Dielectric
Ki-Yeol Park, | 대한전자공학회 | 2005 ,
6
Experimental Evidence for Drude-Boltzmann-Like Transport in a Two-Dimensional Electron Gas in an AlGaN/GaN Heterostructure
Experimental Evidence for Drude-Boltzmann-Like Transport in a Two-Dimensional Electron Gas in an AlGaN/GaN Heterostructure
Jing-han Chen., | 한국물리학회 | 2006 ,
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