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441
Effect of Phase Transition Temperature of Phosholipid on the Stability of Retinol Incorporated into Liposomes
Effect of Phase Transition Temperature of Phosholipid on the Stability of Retinol Incorporated into Liposomes
Kyung-Eun Lee, Jin-Ju Kim, Hyun-Gyun Yuk, Ji-Youn, | Korean Socity of Food Science&Nutrition | 2003 ,
442
Green Tea Maintains Antioxidative Defense Enzyme Activities and Protects Against Lipid Peroxidation in Rat Gastrocnemius Muscles After Aerobic Exercise
Green Tea Maintains Antioxidative Defense Enzyme Activities and Protects Against Lipid Peroxidation in Rat Gastrocnemius Muscles After Aerobic Exercise
Young-Mi Chai, Soon-Jae Rhee, | Korean Socity of Food Science&Nutrition | 2003 ,
443
A Medicinal Herbal Tea Increases Success Rate and Reduces Withdraw Symptoms of Smoking Cessation in Men
A Medicinal Herbal Tea Increases Success Rate and Reduces Withdraw Symptoms of Smoking Cessation in Men
Ho Jae Lee, Sung-Ho Hur, Min-Soo Hur, Yang-Bong L, | Korean Socity of Food Science&Nutrition | 2003 ,
444
Bioactivities of Citrus (Citrus unshiu) Peel Extracts Subjected to Different Extraction Conditions, Storage Temperatures, and Irradiation
Bioactivities of Citrus (Citrus unshiu) Peel Extracts Subjected to Different Extraction Conditions, Storage Temperatures, and Irradiation
S. P. Chawla, C. Jo, H. J. Kang, M. J. Kim, M. W., | Korean Socity of Food Science&Nutrition | 2003 ,
445
Effects of Green Tea Catechin on Mixed Function Oxidase System and Antioxidative Defense System in Rat Lung Exposed to Microwave
Effects of Green Tea Catechin on Mixed Function Oxidase System and Antioxidative Defense System in Rat Lung Exposed to Microwave
Mi-Ji Kim, Soon Jae Rhee, | Korean Socity of Food Science&Nutrition | 2004 ,
446
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin-Converting Enzyme Activity in Rats Exposed to Microwave
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin-Converting Enzyme Activity in Rats Exposed to Microwave
Mi-Ji Kim, Soon Jae Rhee, | Korean Socity of Food Science&Nutrition | 2004 ,
447
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
448
Endogenous Technology Gap with North-South Trade
Endogenous Technology Gap with North-South Trade
SANG-CHUL YOON, | The Korean Economic Association | 2005 ,
449
The Use of Computer Technology in Rural Nonprofit Organizations
The Use of Computer Technology in Rural Nonprofit Organizations
Michelle Humphrey, Dong Won Kim, Larkin Dudley, | Korean Association for Public Admin. | 2005 ,
450
Applying a Simulation Technique to Benefit-Cost Analysis of GIS : A Case Study of Daegu City, Korea
Applying a Simulation Technique to Benefit-Cost Analysis of GIS : A Case Study of Daegu City, Korea
Kwang Ju Kim, | Korean Association for Public Admin. | 2004 ,
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