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1
Effect of Organic Fertilizer on Volatile Terpenoids and Sugar Contents in Carrots
Effect of Organic Fertilizer on Volatile Terpenoids and Sugar Contents in Carrots
Shin Park, | 한국식품과학회 | 2001 ,
2
Effects of Low Calorie Diet and Platycodon Grandiflorum Extract on Fatty Acid Binding Protein Expression in Rats with Diet-induced Obesity
Effects of Low Calorie Diet and Platycodon Grandiflorum Extract on Fatty Acid Binding Protein Expression in Rats with Diet-induced Obesity
Yoon Shin Park, | 한국영양학회 | 2005 ,
3
Mathematical Model of Sulfur Utilizing Autotrophic Denitrification in An Up-Flow Packed-Bed Reactor Based on Biomass Distribution
Mathematical Model of Sulfur Utilizing Autotrophic Denitrification in An Up-Flow Packed-Bed Reactor Based on Biomass Distribution
Woo Shin Park, | 대한환경공학회 | 2005 ,
4
Suppression of Hydrogen Consuming Bacteria in Anaerobic Hydrogen Fermentation
Suppression of Hydrogen Consuming Bacteria in Anaerobic Hydrogen Fermentation
Woo Shin Park, | 대한환경공학회 | 2005 ,
5
The Bearing Strength of Connections Between Steel Coupling Beam and Reinforced Concrete Shear Walls
The Bearing Strength of Connections Between Steel Coupling Beam and Reinforced Concrete Shear Walls
Hyun Do Yun, Wan Shin Park, Min Ki Han, | 대한건축학회 | 2005 ,
6
Impact of International Information Technology Transfer on National Productivity
Impact of International Information Technology Transfer on National Productivity
Jungsoo Park, | Informs | 2007 ,
7
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Heedon Choi, | 한국식품과학회 | 2004 ,
8
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
9
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Je-Min Choi, | 한국식품과학회 | 2005 ,
10
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 ,
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