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1
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
In Hee Cho, | 한국식품과학회 | 2005 ,
2
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
Hae Roung Jun, | 한국식품과학회 | 2005 ,
3
Quercetin Ameliorates NO Production via Down-regulation of iNOS Expression, NFκB Activation and Oxidative Stress in LPS-Stimulated Macrophages
Quercetin Ameliorates NO Production via Down-regulation of iNOS Expression, NFκB Activation and Oxidative Stress in LPS-Stimulated Macrophages
Hye-Yeon Cho, | 한국식품과학회 | 2005 ,
4
Review of the Initiation and Arrest Temperatures For Delayed Hydride Cracking in Zirconium Alloys
Review of the Initiation and Arrest Temperatures For Delayed Hydride Cracking in Zirconium Alloys
Young Suk Kim, Seung Joon Choi, Yong Moo Cheong, | Metals and Materials | 2005 ,
5
Driving Force for Delayed Hydride Cracking of Zirconium Alloys
Driving Force for Delayed Hydride Cracking of Zirconium Alloys
Young Suk Kim, | Metals and Materials | 2005 ,
6
Variations of Complex Permittivity due to Water Content and Heavy Metal Contamination
Variations of Complex Permittivity due to Water Content and Heavy Metal Contamination
Oh, Myoung-Hak/ Kim, Young-Sung/ Yoo, Jun-Boum, | 한국지반공학회 | 2005 ,
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