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11
Increased Sensitivity to Mitomycin C by Pretreatment with Broussochalcone A in MCF-7 Cells
Increased Sensitivity to Mitomycin C by Pretreatment with Broussochalcone A in MCF-7 Cells
Chong-Suk Kwon, | 한국식품과학회 | 2004 ,
12
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation
Jin Woo Lee, | 한국식품과학회 | 2004 ,
13
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chang Hyun Lee, | 한국식품과학회 | 2005 ,
14
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea
Sook Jong Rhee, | 한국식품과학회 | 2003 ,
15
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Eun Ju Lee, | 한국식품과학회 | 2003 ,
16
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
Eun Ju Lee, | 한국식품과학회 | 2003 ,
17
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
Ji-Mi Cho, | 한국식품과학회 | 2002 ,
18
Gelatinization Characteristics of Pigmented Rice Starch (Suwon-415)
Gelatinization Characteristics of Pigmented Rice Starch (Suwon-415)
You-Seok Lee, | 한국식품과학회 | 2001 ,
19
Antioxidative Effects of Natural Lecithin on Borage Oil
Antioxidative Effects of Natural Lecithin on Borage Oil
Uk Jung, | 한국식품과학회 | 2001 ,
20
수중에서의 인체에 대한 전격위험성 분석
수중에서의 인체에 대한 전격위험성 분석
김성철 ( Sung Chul Kim ), | 한국안전학회 | 2006 ,
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