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301
Effect of Concentration Methods on the Quality of Single and Blended Juice Concentrates
Effect of Concentration Methods on the Quality of Single and Blended Juice Concentrates
Jun Ho Lee, Kyoung Suck Sohn, | Korean Socity of Food Science&Nutrition | 2003 ,
302
Predicting the Impact of Food Processing on the Physical Properties of Food
Predicting the Impact of Food Processing on the Physical Properties of Food
Li Zuo, Jun Ho Lee, | Korean Socity of Food Science&Nutrition | 2003 ,
303
Development of Optimal Treatment Process Train of Leachate from Industrial Waste Disposal Site
Development of Optimal Treatment Process Train of Leachate from Industrial Waste Disposal Site
Gee Baek Han, Kwang Soo Choi, Man Gi Min, Young H, | The Korean Environmental Sciences Societ | 1998 ,
304
Salt Tolerance of Vigna angularis during Germination and Early Seedling Growth
Salt Tolerance of Vigna angularis during Germination and Early Seedling Growth
Hee-Kyung Lee, Jung-Hee Hong, | The Korean Environmental Sciences Societ | 2000 ,
305
Proline Accumulation in Vigna angularis Seedlings Under Salt Stress
Proline Accumulation in Vigna angularis Seedlings Under Salt Stress
Hee-Kyung Lee, Jung Hee Hong, | The Korean Environmental Sciences Societ | 2000 ,
306
Increased Photoinhibition in Dehydrated Leaves of Hot Pepper (Capsicum annuum L.) Is Not Accompanied by an Incremental Loss of Functional PSⅡ
Increased Photoinhibition in Dehydrated Leaves of Hot Pepper (Capsicum annuum L.) Is Not Accompanied by an Incremental Loss of Functional PSⅡ
Hae Youn Lee, Sung-Soo Jun, Young-Nam Hong, | 한국식물학회 | 2004 ,
307
High-Frequency Agrobacterium-Mediated Genetic Transformation of Tongil Rice Varieties
High-Frequency Agrobacterium-Mediated Genetic Transformation of Tongil Rice Varieties
Min Chul Park, Junbye Shin, Naryung Kim, Hongjoo, | 한국식물학회 | 2003 ,
308
A Novel Tapetum-Preferential Gene from Nicotiana tabacum
A Novel Tapetum-Preferential Gene from Nicotiana tabacum
Jung Ah Seul, Choo Bong Hong, Ilha Lee, | 한국식물학회 | 2002 ,
309
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo, Jun Ho Lee, | Korean Societyof Food Science&Technology | 2004 ,
310
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
So-Young Ryu, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yon, | Korean Societyof Food Science&Technology | 2003 ,
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