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281
Regulation of HMG-CoA Reductase mRNA Stability by 25-hydroxycholesterol
Regulation of HMG-CoA Reductase mRNA Stability by 25-hydroxycholesterol
Jae-Won Park, | 한국식품영양과학회 | 2000 ,
282
Ethanol Fermentation of Corn Starch by a Recombinant Saccharomyces cerevisiae Having Glucoamylase and $alpha$-Amylase Activities
Ethanol Fermentation of Corn Starch by a Recombinant Saccharomyces cerevisiae Having Glucoamylase and $alpha$-Amylase Activities
Dae-Hee Lee, | 한국식품영양과학회 | 2001 ,
283
A Survey on Korean Families′ Food Decision Making: I. Purchase of Fresh Fruits and Vegetables
A Survey on Korean Families′ Food Decision Making: I. Purchase of Fresh Fruits and Vegetables
Dong-Yean Park, | 한국식품영양과학회 | 2002 ,
284
Purification and Characterization of Cellulase from the Edible Snail
Purification and Characterization of Cellulase from the Edible Snail
Kyung-Young Yoon, | 한국식품영양과학회 | 2002 ,
285
Alcohol Fermentation Characteristics of the Korean Native Mulberry (Morus spp.)
Alcohol Fermentation Characteristics of the Korean Native Mulberry (Morus spp.)
Ok-Mi Kim, | 한국식품영양과학회 | 2006 ,
286
Physicochemical Properties of Gamma-Irradiated Corn Starch
Physicochemical Properties of Gamma-Irradiated Corn Starch
Yong-Jin Lee, | 한국식품영양과학회 | 2006 ,
287
Variety of Food Choices is Associated with the Nutritional Quality of Diets of College Students in Korea
Variety of Food Choices is Associated with the Nutritional Quality of Diets of College Students in Korea
Seunghe Kye, | 한국식품영양과학회 | 2005 ,
288
Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat
Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat
Seong-Chun Jo, | 한국식품영양과학회 | 2005 ,
289
The Effect of A-3826G Polymorphism of Uncoupling Protein-Ion Visceral Fat Area in Overweight Korean Women
The Effect of A-3826G Polymorphism of Uncoupling Protein-Ion Visceral Fat Area in Overweight Korean Women
Kil-Soo Kim, | 한국식품영양과학회 | 2005 ,
290
Effect of Chaff Vinegar on the Growth of Food-Borne Pathogenic Bacteria
Effect of Chaff Vinegar on the Growth of Food-Borne Pathogenic Bacteria
Seong-Chun Jo, | 한국식품영양과학회 | 2005 ,
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