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1
Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage
Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage
Eunyoung Hong, | 한국식품과학회 | 2006 ,
2
Changes in Vitamin U, Amino acid and Sugar Levels in Chinese Cabbages during Storage
Changes in Vitamin U, Amino acid and Sugar Levels in Chinese Cabbages during Storage
Hong, Eun Young Hong, | 한국식품저장유통학회 | 2006 ,
3
Microstructure of Titania Layers Formed by Plasma Electrolytic Oxidation (PEO) Method
Microstructure of Titania Layers Formed by Plasma Electrolytic Oxidation (PEO) Method
Myoung-Ryul Ok, | 한국부식방식학회(구)한국부식학회 | 2006 ,
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