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1
China and the world : Chinese foreign relations in the post-cold war era
China and the world : Chinese foreign relations in the post-cold war era
Kim, Samuel S., 349.12-K49c-안진홍 | Westview Press | 1994 349.12-K49c-안진홍,
2
Automatic Reading System for On-off Type DNA Chip : Information System and Application
Automatic Reading System for On-off Type DNA Chip : Information System and Application
Mun Ho Ryu, | 한국정보처리학회 | 2006 ,
3
Extension of Shelf Life of Kimchi by Addition of Encapsulated Mustard Oil
Extension of Shelf Life of Kimchi by Addition of Encapsulated Mustard Oil
Mi Jeong Kim, | 한국식품과학회 | 2006 ,
4
The Hypoglycemic Effects of Acarviosine-Glucose Modulate Hepatic and Intestinal Glucose Transporters In vivo
The Hypoglycemic Effects of Acarviosine-Glucose Modulate Hepatic and Intestinal Glucose Transporters In vivo
Mi Ja Chung, | 한국식품과학회 | 2006 ,
5
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Mi-Youn Lim, | 한국식품과학회 | 2004 ,
6
Effects of Several Flavonoids on Cancer Cell Motility in Human Fibrosarcoma HT 1080 Cells
Effects of Several Flavonoids on Cancer Cell Motility in Human Fibrosarcoma HT 1080 Cells
Myung Hee Bang, | 한국식품과학회 | 2004 ,
7
Quantitative Analysis of Lignans in the Fruits of Acanthopanax Species by HPLC
Quantitative Analysis of Lignans in the Fruits of Acanthopanax Species by HPLC
Hye Min Kim, | 한국식품과학회 | 2006 ,
8
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Ji Man Heo, | 한국식품과학회 | 2005 ,
9
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Soo-Myung Oh, | 한국식품과학회 | 2006 ,
10
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Mi-Ji Yoo, | 한국식품과학회 | 2006 ,
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