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1
Increased Ethylene and Decreased Phenolic Compounds Stimulate Somatic Embryo Regeneration in Leaf Thin Section Cultures of Doritaenopsis Hybrid
Increased Ethylene and Decreased Phenolic Compounds Stimulate Somatic Embryo Regeneration in Leaf Thin Section Cultures of Doritaenopsis Hybrid
So Young Park, | 한국식물학회(Adventitous Root Formation | 2006 ,
2
In-Vitro Seed Germination of Calanthe sieboldii, an Endangered Orchid Species
In-Vitro Seed Germination of Calanthe sieboldii, an Endangered Orchid Species
So Young Park, Hosakatte N. Murthy, Kee Yoeup Paek, | 한국식물학회 | 2000 ,
3
Trusted Certificate Validation Scheme for Open LBS Application Based on XML Web Services : Communication System and Security
Trusted Certificate Validation Scheme for Open LBS Application Based on XML Web Services : Communication System and Security
Ki Young Moon, | 한국정보처리학회 | 2005 ,
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
Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi
Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi
Jo Min Kim, | 한국식품과학회 | 2005 ,
7
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
Joong Hyuck Auh, | 한국식품과학회 | 2005 ,
8
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2005 ,
9
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Han Seok Choi, | 한국식품과학회 | 2005 ,
10
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
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