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501
Genetic Diversity and Its Implications in the Conservation of Endangered Zostera japonica in Korea
Genetic Diversity and Its Implications in the Conservation of Endangered Zostera japonica in Korea
Sunhwa Lee, Sunmi Ma, Yongseok Lim, Hong-Keun Cho, | 한국식물학회 | 2004 ,
502
Transformation of Rice OsMADS1 Gene Causes Homeotic Mutations in Floral Organs of Chinese Cabbage (Brassica campestris)
Transformation of Rice OsMADS1 Gene Causes Homeotic Mutations in Floral Organs of Chinese Cabbage (Brassica campestris)
Junhye Shin, Hongjoo CHo, Yong-Yoon Chung, Min Ch, | 한국식물학회 | 2003 ,
503
Phylogeny of the Genus Goodyera (Orchidaceae; Cranichideae) in Korea Based on Nuclear Ribosomal DNA ITS Region Sequences
Phylogeny of the Genus Goodyera (Orchidaceae; Cranichideae) in Korea Based on Nuclear Ribosomal DNA ITS Region Sequences
Kee-Sun Shin, Yong Kook Shin, Joo-Hwan Kim, Kyong, | 한국식물학회 | 2002 ,
504
Medicinal Herb Extracts Inhibit Growth of Rhabditis elongata (Nematoda:Rhabditidae)
Medicinal Herb Extracts Inhibit Growth of Rhabditis elongata (Nematoda:Rhabditidae)
Seo Ho Lee, Hyun Soo Lee, Shin Young Lee, Sung J, | 한국식물학회 | 2002 ,
505
Analyzing Dichotomous Choice Contingent Valuation Data with Zero Observations : A Mixture Model
Analyzing Dichotomous Choice Contingent Valuation Data with Zero Observations : A Mixture Model
SEUNG-HOON YOO, HEE-JONGYANG, EUI SOON SHIN, | The Korean Economic Association | 2001 ,
506
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Ji-Young Lee, Yong-Suk Kim, Dong-Hwa Shin, | Korean Societyof Food Science&Technology | 2004 ,
507
Anti-stress Effect of Artichoke Juice in SD Rats and ICR Mice
Anti-stress Effect of Artichoke Juice in SD Rats and ICR Mice
Blendyl Saguan Tan-Lee, Gu Young Yu, Kyungjae Kim, | Korean Societyof Food Science&Technology | 2004 ,
508
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Shin-Kyo Chung, Mi-Yeon Kim, Young-Chan Kim, Kuni, | Korean Societyof Food Science&Technology | 2004 ,
509
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee, Yong-Suk Kim, Myung-Woo Byun, Dong-, | Korean Societyof Food Science&Technology | 2004 ,
510
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin, Hyunseuk Yang, Jaineung Kim, | Korean Societyof Food Science&Technology | 2004 ,
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