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1
Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
Gil-Hwan An, | 한국식품과학회 | 2006 ,
2
Accumulation of Isoleucine Intermediates in the Isoleucine Producing Recombinant of Corynebacterium lactofermentum ATCC 21799
Accumulation of Isoleucine Intermediates in the Isoleucine Producing Recombinant of Corynebacterium lactofermentum ATCC 21799
Gil Hwan An, | 한국식품과학회 | 2003 ,
3
Iron(III) Decreases Astaxanthin Production in Phaffia rhodozyma (Xanthopyllomyces dendrorhous)
Iron(III) Decreases Astaxanthin Production in Phaffia rhodozyma (Xanthopyllomyces dendrorhous)
Gil-Hwan An, | 한국식품과학회 | 2001 ,
4
Isolation of a Tryptophan-Overproducing Strain Generated by EMS Mutagenesis of Candida rugosa
Isolation of a Tryptophan-Overproducing Strain Generated by EMS Mutagenesis of Candida rugosa
Sunhye Kim, Yumi Ha, Hyoungjoon Youm, Gilhwan An,, | Korean Socity of Food Science&Nutrition | 2004 ,
5
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
Jae-Yeun Song, | 한국식품과학회 | 2003 ,
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