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1
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Flavor and Sensory Characteristics of Soju Fermented by the Co-culture of Isolates from Nuruk and Brewing Mashes
Yeun Hong, | 한국식품과학회 | 2002 ,
2
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
The Contents of Sulfated Mucopolysaccharides of Some Aquatic Invertebrates
Yeun Suk Gu, | 한국식품과학회 | 1999 ,
3
Faraday Cup Measurements of a Laser-Induced Plasma for a Laser-Proton Acceleration
Faraday Cup Measurements of a Laser-Induced Plasma for a Laser-Proton Acceleration
Seong Hee PARK, | 한국물리학회 | 2006 ,
4
Dehydrogenation of Ethylbenzene with Carbon Dioxide over Supported Vanadium- Antimony Oxide Catalysts: Effect of Zirconia Modification in Alumina Support
Dehydrogenation of Ethylbenzene with Carbon Dioxide over Supported Vanadium- Antimony Oxide Catalysts: Effect of Zirconia Modification in Alumina Support
Hong, Do-Young, | 대한화학회 | 2006 ,
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