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1
Establishment of Genetic Transformation System and Introduction of MADS Box Gene in Hot Pepper ( Capsicum annuum L. )
Establishment of Genetic Transformation System and Introduction of MADS Box Gene in Hot Pepper ( Capsicum annuum L. )
Hak-Tae Lim, | 한국식물학회 | 2001 ,
2
High Occurrence Conditions of Hollow Heart and Internal Brown Spot in Potatoes (Solanum tuberosum L.)
High Occurrence Conditions of Hollow Heart and Internal Brown Spot in Potatoes (Solanum tuberosum L.)
Hak-Tae Lim, | 한국원예학회 | 2001 ,
3
In Vitro Screening of Potato Genotypes for Resistance to Common Scab Using Thaxtomin A
In Vitro Screening of Potato Genotypes for Resistance to Common Scab Using Thaxtomin A
Dong-Man Khu, | 한국원예학회 | 2007 ,
4
Microtuberization Response in Several Genotypes of Potato (Solanum tuberosum L.) by Direct Addition of Liquid Medium to in vitro Plantlets
Microtuberization Response in Several Genotypes of Potato (Solanum tuberosum L.) by Direct Addition of Liquid Medium to in vitro Plantlets
Shambhu P. Dhital, | 한국원예학회 | 2004 ,
5
Production and Characterizations of Somatic Hybrids between Brassica campestris L. ssp pekinensis and Brassica oleracea L. var capitata
Production and Characterizations of Somatic Hybrids between Brassica campestris L. ssp pekinensis and Brassica oleracea L. var capitata
Yu-Ji Lian, | 한국식물학회 | 2001 ,
6
Plant Regeneration of B. juncea Through Plant Tissue and Protoplast Culture
Plant Regeneration of B. juncea Through Plant Tissue and Protoplast Culture
Yu-Ji Lian, | 한국식물학회 | 2001 ,
7
Evaluation of Potato Varieties with High Antioxidant Activities by Measuring Phenolic Acids in Different Tuber Parts
Evaluation of Potato Varieties with High Antioxidant Activities by Measuring Phenolic Acids in Different Tuber Parts
Kui-Hua Li, | 한국원예학회 | 2006 ,
8
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Young-Mi Kim, Mi-Youn Lim, Ju-Hyun Jeon, Hak-Tae, | Korean Societyof Food Science&Technology | 2004 ,
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