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1
Increased Lipolytic Activity by High-pungency Red Pepper Extract (var. Chungyang) in Rat Adipocytes in vitro
Increased Lipolytic Activity by High-pungency Red Pepper Extract (var. Chungyang) in Rat Adipocytes in vitro
Myoung-Sool Do, Sung-Eui Hong, Jung-Heun Ha, Sun-, | Korean Socity of Food Science&Nutrition | 2004 ,
2
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Jin Hee Kim, Mee Ree Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
3
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 ,
4
Studies on the Mobilization of a Maize Transposable Family, Ac/Ds, in Pepper Using In Vivo Transient Assay System
Studies on the Mobilization of a Maize Transposable Family, Ac/Ds, in Pepper Using In Vivo Transient Assay System
Chul Min Kim, Byoung Il Je, Ja Choon Koo, Hai Lon, | 한국식물학회 | 2004 ,
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