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11
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 ,
12
Inhibitory Effects of Momordin I Derivatives on the Formation of Fos-Jun-AP-1 DNA Complex
Inhibitory Effects of Momordin I Derivatives on the Formation of Fos-Jun-AP-1 DNA Complex
Lee, Ju-hyung, | 대한화학회 | 2006 ,
13
Molecular Engineering. Part 13. Formation of Hemicarcerand Dimer by Metal Coordination
Molecular Engineering. Part 13. Formation of Hemicarcerand Dimer by Metal Coordination
Yun-Soo Yoon, | 대한화학회 | 2006 ,
14
도시교통부문 중앙정부ㆍ지자체 협력체계 구축방안 : 생활밀착형 교통정책 추진을 위한
도시교통부문 중앙정부ㆍ지자체 협력체계 구축방안 : 생활밀착형 교통정책 추진을 위한
한국교통연구원, 326.31-한16도 | 한국교통연구원 | 2014 326.31-한16도,
15
Variation of the Structural and the Magnetic Properties in Mn-Doped CoFe₂O₄ Thin Films
Variation of the Structural and the Magnetic Properties in Mn-Doped CoFe₂O₄ Thin Films
Kwang Joo Kim, | 한국물리학회 | 2006 ,
16
Samsoeum inhibits systemic anaphylaxis and release of histamine, cytokine in vivo and in vitro
Samsoeum inhibits systemic anaphylaxis and release of histamine, cytokine in vivo and in vitro
Su-Jin Kim, | Kyung Hee University Press | 2009 ,
17
In-Jin-Ho-Tang as a potential anti-cancer drug by induction of apoptosis in HepG2 cells
In-Jin-Ho-Tang as a potential anti-cancer drug by induction of apoptosis in HepG2 cells
Hyun-Jeong Yun, | Kyung Hee University Press | 2009 ,
18
Electrical Characteristics of a Uni-Directionally Crystallized MILC TFT
Electrical Characteristics of a Uni-Directionally Crystallized MILC TFT
Jeong Hun Seo, | 대한금속재료학회 | 2006 ,
19
Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use
Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use
Gyeong Hee Seo, Jung Hyun Yun, Sun Kyung Chung, W, | Korean Societyof Food Science&Technology | 2006 ,
20
Stress-Reducing Effects of Brown Rice Koji
Stress-Reducing Effects of Brown Rice Koji
Geum Seon Lee, Ji Young Choi, Hong Sook Ko, Blend, | Korean Societyof Food Science&Technology | 2006 ,
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