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1
Bacillus subtilis koji와 Rhizopus oryzae koji를 이용한 된장 및 간장의 키토올리고당 함량 증대
Bacillus subtilis koji와 Rhizopus oryzae koji를 이용한 된장 및 간장의 키토올리고당 함량 증대
음병욱, 곽보연, 김순영, 손동화, 이계호, | 한국식품과학회 | 2003 ,
2
Differences in Photosynthetic Characterization of Salt Tolerance for Two Rice (Oryza sativa) Cultivars
Differences in Photosynthetic Characterization of Salt Tolerance for Two Rice (Oryza sativa) Cultivars
Min Jin Oh, Hyun Sik Chun, Chin Bum Lee, | 한국식물학회 | 2003 ,
3
Mechanism for Phtoinactivation of PSⅡ by Methyl Viologen at Two Temperatures in the Leaves of Rice (Oryza sativa L.)
Mechanism for Phtoinactivation of PSⅡ by Methyl Viologen at Two Temperatures in the Leaves of Rice (Oryza sativa L.)
Jin-Hong Kim, Choon-Hwan Lee, | 한국식물학회 | 2003 ,
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