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1
Purification of an ACE Inhibitory Peptide from Hydrolysates of Duck Meat Protein
Purification of an ACE Inhibitory Peptide from Hydrolysates of Duck Meat Protein
So-youn Kim, | KFN(한국식품영양과학회) | 2003 ,
2
Reproducible Chemical Mechanical Polishing Characteristics of Shallow Trench Isolation Structure using High Selectivity Slurry
Reproducible Chemical Mechanical Polishing Characteristics of Shallow Trench Isolation Structure using High Selectivity Slurry
So Young Jeong, | 한국전기전자재료학회 | 2003 ,
3
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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