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1
Hydrogen Peroxide Induces Resistance against Anthracnose in Cucumber (Cucumis sativus)
Hydrogen Peroxide Induces Resistance against Anthracnose in Cucumber (Cucumis sativus)
Hong Ju Byun, | 한국원예학회 | 2004 ,
2
과산화수소 및 Benzoic Acid 처리에 따른 오이에서 병 저항성 관련 효소의 활성화
과산화수소 및 Benzoic Acid 처리에 따른 오이에서 병 저항성 관련 효소의 활성화
변홍주 ( Hong Ju Byun ), | 한국원예학회 | 2003 ,
3
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Ju Woon Lee, | 한국식품과학회 | 2005 ,
4
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
5
Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)
Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)
Myung-Woo Byun, | 한국식품과학회 | 2001 ,
6
Immunological Assay to Detect Irradiated Beef
Immunological Assay to Detect Irradiated Beef
Ju-Woon Lee, | 한국식품영양과학회 | 2001 ,
7
Changes of Allergenicity and Conformational Structure of Egg Ovomucoid by Gamma Irradiation in the Basic Condition
Changes of Allergenicity and Conformational Structure of Egg Ovomucoid by Gamma Irradiation in the Basic Condition
Kun-Og Kang, | 한국식품영양과학회 | 2002 ,
8
Determination of Ovalbumin in Processed Foods by Immunological Methods
Determination of Ovalbumin in Processed Foods by Immunological Methods
Ji-Hyun Seo, | KFN(한국식품영양과학회) | 2002 ,
9
반도체 : RF 마그네트론 스퍼터링법으로 성장시킨 0.5% Ce-doped Ba(Zr0.2Ti0.8)O3 (BCZT) 박막의 열처리 특성분석
반도체 : RF 마그네트론 스퍼터링법으로 성장시킨 0.5% Ce-doped Ba(Zr0.2Ti0.8)O3 (BCZT) 박막의 열처리 특성분석
최원석 ( Won Seok Choi ), | 한국전기전자재료학회 | 2003 ,
10
Ultrastructural Changes of Cell Organelles in Arabidopsis Stems after Gamma Irradation
Ultrastructural Changes of Cell Organelles in Arabidopsis Stems after Gamma Irradation
Seung Gon Wi, | 한국식물학회(Adventitous Root Formation | 2005 ,
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