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1
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Quality Characteristics of Kimchi Prepared with Stored Field-Salted Baechu
Eung-Soo Han, | 한국식품과학회 | 2003 ,
2
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Changes of Salinity and Bending Force in Winter Baechu during Brine Salting
Eung-Soo Han, | 한국식품과학회 | 2000 ,
3
Improved Synthesis of Triketide δ-Lactones from the Pikromycin Biosynthetic Pathway
Improved Synthesis of Triketide δ-Lactones from the Pikromycin Biosynthetic Pathway
Eung-Soo Kim, | 대한화학회 | 2006 ,
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